Thai-Style Papaya Salad (Som Tam)
Ingredients
- 1 medium green unripe) papaya (about 2 lbs, peeled, seeds removed, julienned or shredded into fine strips
- 1 cup cherry tomatoes halved
- 6 long beans yard-long beans) or green beans (cut into 2-inch pieces, about 1 cup
- 3 green onions thinly sliced
- 1/4 cup roasted peanuts lightly crushed, plus more for garnish
- 1/4 cup fresh cilantro leaves loosely packed
- 2 tablespoons dried shrimp optional but traditional — omit for vegan version
- 3 limes (freshly squeezed, about 1/4 cup juice)
- 3 tablespoons fish sauce use coconut aminos or tamari for vegan
- 1.5 tablespoons palm sugar or brown sugar adjust to taste
- 2 Thai bird's eye chilies finely sliced or pounded — use 1 for mild, up to 5 for very spicy
- 2 cloves garlic minced or pounded
- 2 tablespoons roasted peanuts roughly crushed
- 1 lime (cut into wedges)
- 6 fresh Thai basil or mint leaves optional
- 1 fresh red chili thinly sliced for garnish, optional
Instructions
- Peel the green papaya using a vegetable peeler, then cut it in half lengthwise and scoop out the seeds and any white pith with a spoon.
- Using a julienne peeler, mandoline with a julienne attachment, or the large holes of a box grater, shred the papaya into long, fine strips. You should have about 4 cups of shredded papaya. Place in a large bowl or directly into a large mortar.
- In a small bowl, whisk together the fresh lime juice, fish sauce, and palm sugar until the sugar is fully dissolved. Taste and adjust — it should be sour, salty, and lightly sweet in equal measure.
- Add the minced or pounded garlic and sliced bird's eye chilies to the dressing and stir to combine. Set aside for 5 minutes to allow the flavors to meld.
- If using a large clay mortar: Add the garlic and chilies and pound 3–4 times to bruise. Add the long beans and pound lightly. Add the cherry tomatoes and give another gentle pound to just burst them.
- Add the shredded papaya to the mortar in two or three batches, using a large spoon in one hand and the pestle in the other to toss and lightly bruise the papaya while incorporating the dressing. The goal is bruised, not mashed.
- Pour the prepared dressing over the papaya mixture and toss thoroughly to coat every strand. Add the dried shrimp if using and toss again.
- If you don't have a mortar: Place the shredded papaya, cherry tomatoes, long beans, and green onions in a large mixing bowl. Pour the dressing over the top.
- Using clean hands or two large spoons, toss vigorously for 1–2 minutes, gently squeezing the papaya as you go to help it absorb the dressing. The squeezing mimics the bruising action of the mortar.
- Let the dressed salad rest for 10 minutes at room temperature to allow the flavors to fully develop and the papaya to absorb the dressing.
- Transfer to a serving platter or individual bowls. Top with the crushed roasted peanuts, cilantro leaves, Thai basil if using, sliced red chili, and lime wedges on the side.
- Serve immediately at room temperature. Encourage diners to add an extra squeeze of lime just before eating.
Notes
Make-ahead tip: Shredded papaya can be stored in cold water in the refrigerator for up to 24 hours. Keep the dressing separate and toss just before serving. Storage: Fully dressed leftovers keep in an airtight container in the refrigerator for up to 2 days. Re-brighten with fresh lime juice before serving. Vegan option: Replace fish sauce with coconut aminos or tamari, and omit the dried shrimp. Add sliced avocado for richness. Heat level: The recipe as written is medium heat. Use 1 chili for mild, 4–5 for authentic Thai-level heat. Spice note: Bird's eye chilies are very hot — always taste before adding more. Serving suggestion: Pairs beautifully with grilled proteins like chicken satay, grilled shrimp, or tofu. Also excellent alongside sticky rice for a traditional Thai meal.