Classic Green Papaya Salad (Som Tum)
Experience the vibrant flavors of Thailand with this authentic Classic Green Papaya Salad (Som Tum). This iconic dish perfectly balances spicy, sour, sweet, and savory notes, creating an exhilarating taste adventure.
For 2 servings
Prepare the green papaya: Peel the green papaya, then use a julienne peeler or a sharp knife to shred it into thin, long strips. You should aim for about 2 cups. Set aside.
Make the dressing base: In a large mortar and pestle, add the garlic and Thai chilies. Pound them until a coarse paste forms. Be careful with chili fumes.
Dissolve the sugar: Add the finely chopped palm sugar to the mortar. Continue to pound and stir until the sugar is mostly dissolved and well incorporated with the chili-garlic paste.
Combine liquids and aromatics: Pour in the fish sauce and fresh lime juice. Stir well with the pestle to combine all the dressing ingredients.
Add vegetables and bruise: Add the green beans, cherry tomatoes, and dried shrimp (if using) to the mortar. Gently pound and bruise them a few times, just enough to release their juices and allow them to absorb the dressing flavors, but not to mash them.
Toss with papaya and peanuts: Add the shredded green papaya and half of the roasted peanuts to the mortar. Using a spoon in one hand and the pestle in the other, gently toss and pound the ingredients together. The goal is to coat the papaya thoroughly with the dressing and slightly soften it, allowing it to absorb the flavors, without turning it into a mush. Continue for 1-2 minutes.
Taste and adjust: Taste the salad and adjust the seasoning as needed. You might want more fish sauce for saltiness, lime juice for sourness, palm sugar for sweetness, or chilies for heat.
Serve: Transfer the Som Tum to a serving plate. Garnish with the remaining roasted peanuts and fresh cilantro or mint, if desired. Serve immediately with sticky rice or grilled chicken for a complete Thai meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose the right papaya: Ensure your papaya is truly green and firm. Ripe or even slightly ripe papaya will be too sweet and soft for this salad.
- 2Mortar and Pestle Technique: Don't over-pound. The goal is to bruise and mix, not to mash. Use a combination of gentle pounding and stirring with the pestle and a spoon.
- 3Balance is Key: Som Tum is all about the balance of sweet, sour, salty, and spicy. Always taste and adjust the dressing to your preference before serving.
- 4Shredding Papaya: If you don't have a special papaya shredder, a julienne peeler works well. Alternatively, you can use a sharp knife to make thin slices, then stack and julienne them.
Adapt it for your goals.
Vegetarian/Vegan Som Tum
Replace fish sauce with a vegetarian fish sauce alternative or a combination of soy sauce and mushroom sauce. Omit dried shrimp. Add more crushed peanuts for texture.
Som Tum with Salted Egg (Som Tum Kai Kem)Som Tum with Salted Egg (Som Tum Kai Kem)
Add 1-2 quartered salted duck eggs to the salad along with the tomatoes and green beans for a rich, savory, and slightly briny flavor.
Corn Som Tum (Som Tum Khao Pod)Corn Som Tum (Som Tum Khao Pod)
Substitute half or all of the green papaya with fresh or frozen (thawed) corn kernels for a sweeter, crunchier variation.
Why this is on our healthy list.
Rich in Vitamins
Green papaya is an excellent source of Vitamin C, a powerful antioxidant, and also contains Vitamin A, important for vision and immune function.
Digestive Health
The papain enzyme in green papaya aids in digestion, breaking down proteins and promoting a healthy gut.
Low Calorie and High Fiber
This salad is naturally low in calories and high in dietary fiber, contributing to satiety and supporting digestive regularity.
Frequently asked questions
While green papaya is traditional, you can substitute it with jicama, unripe mango, or even firm cucumber for a similar crunchy texture, though the flavor will be slightly different.
