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The Green Papaya Salad

Thai Green Papaya Salad (Som Tum)

L. L. Sofia
This authentic Thai Green Papaya Salad is a vibrant, fresh dish that perfectly balances sweet, salty, sour, and spicy flavors. Traditionally made using a large mortar and pestle, this home version simplifies the method while keeping the classic taste intact. Enjoy it as a refreshing side or a light meal!
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Prep Time 25 minutes
Total Time 25 minutes
Course Quick & Easy Dinners
Cuisine South-East Asian
Servings 4 (light meal)
Calories 467 kcal

Ingredients
  

For the Dressing:

  • 2 tbsp garlic roughly chopped (about 10 small or 4 large cloves)
  • 6 bird’s eye chilies roughly chopped with seeds (adjust for spice level)
  • 6 tbsp dried shrimp see Notes
  • 1 cup palm sugar grated (loosely packed)
  • ½ cup lime juice
  • ½ cup fish sauce

For the Salad:

  •  
  • 1 cup roasted unsalted peanuts
  • 20 snake beans cut into 2-inch (5 cm) pieces (see Notes)
  • 3 cups grape tomatoes halved (~14 oz / 400g)
  • 4 cups green papaya shredded, tightly packed (~1 medium papaya, see Notes)
  • ½ cup Thai basil leaves see Notes

Instructions
 

  • Step 1: Prepare the Peanuts
  • Place peanuts in a mortar and pestle and lightly pound them to break into large pieces. (Do not grind into a powder.)
  • Transfer to a bowl and set aside.
  • Step 2: Make the Garlic & Chili Paste
  • In the mortar, pound the garlic and chilies into a rough paste.
  • Add dried shrimp and pound lightly to crush them. (No need to make a fine paste.)
  • Step 3: Prepare the Dressing
  • Stir in palm sugar, lime juice, and fish sauce into the garlic-chili mixture until the sugar dissolves.
  • Pour the dressing into a large mixing bowl.
  • Step 4: Bruise the Snake Beans
  • Add the snake beans to the mortar (in batches if needed).
  • Pound them lightly to soften and split them. (Since they are raw, bruising helps them absorb the dressing.)
  • Add to the bowl with the dressing.
  • Step 5: Crush the Tomatoes
  • Take handfuls of grape tomatoes, lightly crush them with your hands, and add to the bowl.
  • Step 6: Assemble the Salad
  • Add the shredded green papaya and ¾ of the peanuts to the bowl.
  • Toss everything well using wooden spoons or tongs until evenly coated.
  • Step 7: Serve & Garnish
  •  
  • Pile the salad onto serving plates.
  • Spoon over any extra dressing from the bowl.
  • Garnish with Thai basil leaves and the remaining peanuts.
  • Serve immediately (see Notes).

Notes

✔ Bird’s Eye Chilies: Authentic versions are very spicy! Adjust to your heat preference. Using 1 chili will make it mild.
✔ Dried Shrimp: Found in Asian stores, these add deep umami flavor. If unavailable, try using the dressing from Thai Beef Salad (quadruple the amount).
✔ Palm Sugar: Traditional sweetener with a caramel-like flavor. If unavailable, substitute with brown sugar.
✔ Snake Beans: Also known as long beans, these are firmer than regular green beans. Substitute with French beans or regular green beans.
✔ Green Papaya: The key ingredient! Found at Thai or Vietnamese grocery stores. Substitute with green mango for a similar taste or julienned cucumber for a refreshing variation.
✔ Thai Basil: Offers a light aniseed and minty flavor. Substitute with coriander (cilantro) or regular Italian basil.
✔ Serving Note: Green papaya will continue to wilt after dressing, so serve immediately to prevent it from becoming soggy.
 
✔ Make-Ahead Tip: Prepare all ingredients separately and store the shredded papaya in an airtight bag in the fridge—it stays fresh for days!