Thai Green Papaya Salad (Som Tam)

This is a classic Thai salad that’s been loved for generations—bold, zesty, and packed with flavor. Traditionally made with shredded green papaya, chilies, lime juice, fish sauce, and a handful of crunchy peanuts and dried shrimp, it’s the perfect balance of sweet, sour, salty, and spicy. Super refreshing and just the right amount of heat, it’s a staple in Thai cuisine and a must-try for anyone who loves vibrant, punchy salads.

Ingredients

• ½ unripe green papaya
• ¼ carrot
• 4 long beans cut into 1.5-inch (~4 cm) pieces
• 4 cherry tomatoes halved
• 2 tbsp dried shrimp
• 2 tbsp roasted peanuts
• 4 garlic cloves
• 5 Thai bird’s eye chilies
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• juice of 2 limes

Instructions

• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.

Notes

Related: Thai Green Papaya Salad by Chef David Thompson

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