Thai Green Papaya Salad (Som Tum)
User Reviews
5
Thai Green Papaya Salad (Som Tum)
Description
Thai Green Papaya Salad (Som Tum) combines freshly shredded green papaya with a distinctive dressing made from garlic, bird eye chili, dried shrimp, palm sugar, lime juice, and fish sauce. The dressing is prepared by pounding ingredients to release their flavors, blending savory, sweet, sour, and spicy notes. Snake beans are bruised to soften them and mixed with halved grape tomatoes, which add a juicy contrast. Roasted peanuts are lightly crushed and added for texture and a nutty flavor.
Textures in this salad range from the crispness of shredded green papaya to the tender softness of bruised beans and juicy tomatoes, all coated evenly in a flavorful dressing. The use of dried shrimp adds an umami depth typical of Thai cuisine.
This salad is best served right after mixing to preserve the crunch and prevent wilting. It works well as a refreshing side dish or light meal during warm weather.
Preparation tips include sourcing authentic green papaya or suitable substitutes like green mango or finely shredded cabbage if unavailable. Adjust the chili quantity to control spiciness according to taste. Palm sugar should be grated finely for proper dissolution. The dressing can be made ahead, but tossing with papaya and fresh ingredients should be just before serving.
Ingredients
Dressing:
- 2 tbsp garlic , roughly chopped (10 normal or 4 large garlic cloves)
- 6 bird eye chili roughly chopped with seeds (use fewer for less spicy, Note 1
- 6 tbsp dried shrimp (Note 2)
- 1 cup palm sugar , grated using standard box grater, loosely packed (Note 3)
- 1/2 cup lime juice
- 1/2 cup fish sauce
Green Papaya Salad:
- 1 cup peanuts unsalted, roasted
- 20 snake beans , cut in 5cm/2" pieces (raw, Note 4)
- 3 cups grape tomato , cut in half (~400g / 14oz)
- 500g / 4 cups green papaya , shredded, TIGHTLY packed cups (~1 medium, 2/3 large, Note 5)
- 1/2 cup basil leaves Note 6, Thai variety
Instructions
- Crush peanuts: Place peanuts in a mortar and pestle. Pound lightly to break them up into largish pieces, not into powder. Transfer to bowl.
- Garlic and chilli paste: Place garlic and chilli in the mortar. Pound into a paste. Add shrimp and pound to crush them – no need to grind them to a paste.
- Dressing: Stir in palm sugar, lime and fish sauce until sugar dissolves. Pour Dressing into a large bowl.
- Bruise snake beans: Add snake beans to mortar (in batches if needed). Pound to bruise, split and soften (they are raw, so they need to be bashed to soften). Add to Dressing.
- Crush tomato: Grab handfuls of tomato, crush with your hands then add into the bowl.
- Add papaya: Add papaya and 3/4 of the peanuts. Toss well with 2 wooden spoons or tongs.
- Serve immediately (Note 7): Once everything is coated in Dressing, immediately pile up onto plates. Spoon over some dressing (there will be a bit of dressing still left in the bowl, that's normal). Garnish with Thai basil leaves, sprinkle with remaining peanuts. Serve immediately (Note 7).
Notes
- Adjust bird eye chili quantity to control salad spiciness, starting with fewer if preferred mild.
- Dried shrimp adds a savory depth; omit for a lighter flavor but expect a less complex dressing.
- Grate palm sugar finely to help it dissolve properly in the dressing; brown sugar can substitute if needed.
- To soften snake beans, bruise them lightly before adding to the salad; green beans can be substituted but may differ slightly in texture.
- If green papaya is unavailable, green mango or firm cucumber preparations can provide a similar shredded texture.
- Thai basil adds a mild anise and mint nuance; substitute with coriander if unavailable but expect flavor variations.
- Serve immediately after mixing to avoid wilting and loss of texture from the green papaya.
- Shredded papaya can be prepared in advance and stored airtight in the refrigerator for several days without discoloration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4light meal
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467cal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 253mg | 84% |
| Sodium | 3276mg | 137% |
| Potassium | 1067mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 30g | 60% |
| Vitamin A | 2780IU | 56% |
| Vitamin C | 121mg | 134% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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