Som Tum (Green Papaya Salad)
A refreshing, vibrant Thai salad bursting with sweet, sour, and spicy flavors.
⏱️ 20 min🍽️ Serves 1
🔥 180 kcal💪 6g protein🍚 25g carbs🥑 7g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍈300 g green papaya, shredded
- 🥕100 g carrots, shredded
- 🫛4 green beans, trimmed and halved
- 🧄2 cloves garlic
- 🌶️1 bird's eye chili, or to taste
- 🥜2 tbsp roasted peanuts
- 🍅4 cherry tomatoes, halved
- 🎣2 tbsp fish sauce
- 🍋2 tbsp lime juice
- 🌴1 tbsp palm sugar
Pro tips
- For best results, use a traditional wooden mortar and pestle for authentic flavor and texture.
- If you don't have a green papaya, you can substitute with firm, unripe mango for a similar tangy crunch.
- Adjust the amount of chili to your preferred spice level; remove seeds for less heat.
- Serve immediately to enjoy the freshest flavors and crisp texture.
Method
- 1Using a mortar and pestle, pound the garlic and chili until a coarse paste forms.
- 2Add the green beans and gently bruise them with the pestle. Add half the peanuts and lightly crush.
- 3Add the fish sauce, lime juice, and palm sugar. Mix well until the sugar dissolves.
- 4Add the shredded green papaya, carrots, and cherry tomatoes to the mortar.
- 5Using the pestle and a large spoon, gently toss and pound the ingredients together, ensuring everything is well coated with the dressing.
- 6Taste and adjust seasonings as needed, adding more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
- 7Transfer the salad to a serving plate and garnish with the remaining roasted peanuts.