Som Tam (Thai Green Papaya Salad)
Som Tam, a vibrant and refreshing dish hailing from the streets of Thailand, marries tangy, sweet, and spicy flavors into a delightful salad. This dish captures the essence of Southeast Asian cuisine with its fragrant and zesty profile, offering a harmonious blend of textures from crunchy vegetables and succulent shrimp. Traditionally enjoyed as a street food delight, Som Tam is perfect for adding an exotic touch to your dining experience.
Equipment
- Mortar and pestle (large Thai-style clay or granite, at least 7-inch diameter)
- Julienne peeler or mandoline for shredding green papaya
- Large mixing bowl
- Sharp chef’s knife
- Citrus juicer or reamer
Ingredients
Salad Ingredients
- 2 cups green papaya peeled and shredded, about 280g
- 1 cup cherry tomatoes halved, about 150g
- ½ cup green beans cut into 1-inch (2.5cm) pieces, about 60g
- 2 tablespoons dry roasted peanuts roughly chopped, about 18g
- ½ cup shrimp small, cooked and peeled, optional, about 75g
Dressing Ingredients
- 2 tablespoons fish sauce 30ml
- 2 tablespoons lime juice freshly squeezed, about 1-2 limes, 30ml
- 1 tablespoon palm sugar grated, about 15g
- 2 medium Thai bird chilies crushed
- 1 clove garlic minced
Instructions
- Start by preparing the dressing. In a mortar and pestle, pound the garlic and chilies into a rough paste — about 30 seconds of firm pounding. Add the fish sauce, lime juice, and palm sugar. Stir until the sugar fully dissolves, about 15-20 seconds. Taste the dressing — it should be equally salty, sour, sweet, and spicy. Adjust to your preference before proceeding.2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon palm sugar, 2 medium Thai bird chilies, 1 clove garlic
- Add the shredded green papaya and green beans to the mortar. Using a pounding and stirring motion, bruise the papaya strands so they absorb the dressing — about 1-2 minutes of alternating firm pounds with a folding stir. You are not making a paste; you want the strands softened but still crunchy. Transfer to a large bowl and add the cherry tomatoes, peanuts, and shrimp (if using). Toss gently to combine.2 cups green papaya, 1 cup cherry tomatoes, 1/2 cup green beans, 2 tablespoons dry roasted peanuts, 1/2 cup shrimp
- Taste and adjust seasoning if needed. For a bit more heat, add extra chilies, and for sweetness, add more palm sugar.2 medium Thai bird chilies, 1 tablespoon palm sugar
Notes
Storage: The dressed salad does not store well — eat within 15-20 minutes of assembling. Keep the shredded papaya and dressing separate in the fridge for up to 24 hours and combine just before serving.
Make-ahead: Shred the papaya, halve the tomatoes, and cut the green beans up to a day ahead. Store in an airtight container in the fridge lined with a damp paper towel.
Substitutions: Replace palm sugar with coconut sugar or light brown sugar in equal amounts. If you cannot find green papaya, use shredded green mango or a mix of julienned kohlrabi and Granny Smith apple for similar crunch and tang.
Pro tip: Pound the garlic and chilies first to release their oils before adding the liquid dressing ingredients — this builds a more cohesive, aromatic dressing rather than having raw garlic chunks floating in lime juice.
Heat control: Start with 1 chili if you are sensitive to spice. You can always pound in more, but you cannot take heat away once it is mixed through.
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 15gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 48mgSodium: 779mgPotassium: 390mgFiber: 2gSugar: 10gVitamin A: 965IUVitamin C: 59mgCalcium: 52mgIron: 1mg
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