Thai Green Papaya Salad (Som Tum)
Salad25 min4 servingsEasyAbout this recipe
A vibrant, refreshing Thai street-food classic made with crisp shredded green papaya, crunchy peanuts, juicy cherry tomatoes, and a bold dressing of lime, fish sauce, palm sugar, and chilies. This well-tested home version balances sweet, sour, salty, and spicy in every bite — no mortar required if you don't have one. Light yet satisfying, it's perfect as a starter, side, or light lunch.
Instructions
- 1
Prepare the papaya: Peel the green unripe papaya, cut it in half lengthwise, and scoop out the seeds with a spoon. Using a grater (large holes), julienne peeler, or mandoline, shred the papaya into long, thin strands — about 3–4 cups total. Place in a mixing bowl and set aside.
- 2
Make the dressing: In a small mixing bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar is fully dissolved. Taste and adjust — it should be a balanced blend of sour, salty, and sweet. Set aside.
- 3
Pound the aromatics (mortar method): If using a large mortar and pestle, add the garlic and chilies and pound into a rough paste, about 30 seconds. Add the long beans and pound a few times just to bruise them — don't mash them fully. Add the dried shrimp (if using) and pound briefly. If you don't have a mortar and pestle, finely mince the garlic and chilies and use the flat of a knife to bruise the beans.
- 4
Combine: Add the shredded papaya and cherry tomatoes to the mortar and pestle (or a large mixing bowl). Pour the dressing over everything. Using tongs or clean hands, toss and gently squeeze the salad to help the papaya absorb the dressing. If using a mortar and pestle, use a spoon and pestle together to lightly toss and bruise the salad.
- 5
Taste and adjust: Sample the salad and adjust seasoning — more lime juice for tartness, fish sauce for saltiness, or sugar for sweetness. The balance should feel bright and lively.
- 6
Serve immediately: Transfer to a serving plate or bowl. Top with the crushed roasted peanuts. Serve right away at room temperature alongside sticky rice, grilled chicken, or on its own as a light salad.
