Easy Thai Green Papaya Salad Recipe Som Tam Video

on Jun 13, 2021, Updated Sep 25, 2023 Here are some more salad recipes that you may like: Malaysian Mango Salad, Strawberry Walnut Salad, Kale Mango Salad, Watermelon Feta Salad, and Cucumber Avocado Salad.

About Thai Green Papaya Salad

Thai Green Papaya Salad (Som Tam Thai) is a popular classic Thai salad made using shredded green unripe papaya. This delicious papaya salad has sweet, sour, spicy, and savory flavors going on at the same time. Som Tam is one of the most popular salads on the menu of every Thai restaurant, but believe me, this homemade version is even better! By taking a few tips and tricks into consideration, you can make a fabulous one at home. A popular food on the streets of Bangkok, this Thai Papaya Salad is light on the stomach and can be topped with chicken or shrimp for a full meal. I often serve it alongside my comforting Thai curry and jasmine rice meal. Note – This salad is traditionally made in a large clay mortar or a large wooden mortar. The dressing and veggies are added to the mortar and pounded lightly before serving.

How to Make Thai Green Papaya Salad

Preparation

Cut the green papaya and carrot into thin juliennes. If green papaya is unavailable in your regular grocery store, check out the Asian grocery stores near you. They will have it stoked. When you select green (unripe) papaya, make sure it is dark, solid green, and very firm to the touch. It should not have any soft patches or black blemishes. When you peel it, the inside fruit should have a pale green color without any patches of pink or orange. Green papaya is crisp and has a mild flavor, even milder than cucumbers. Traditionally, yard-long beans are used to make this papaya salad but green beans are also great. Peanuts – Crushed roasted peanuts add a crunch and bite to any recipe, and I love how well they come together with the other ingredients of this salad. Dried shrimp – Chopped dried shrimp (or shrimp paste) gives a unique flavor to this salad and is traditionally added to this recipe. I am not a fan of dried shrimp, so I did not include them, but you must add a tablespoon of chopped dried shrimp for a traditional taste. Dressing – The dressing for this papaya salad is made with simple ingredients such as garlic, Thai red chilies, oil, freshly squeezed lime juice, dark soy sauce, fish sauce, palm sugar (or brown sugar, coconut sugar), and salt. Use any cooking oil like canola oil, light olive oil, sesame oil, etc. If Thai chilies are not easily available, use red pepper flakes instead. Use freshly squeezed lime juice for the best taste. You can replace the lime juice with lemon juice or tamarind juice. For a vegan version, skip adding fish sauce and chopped dried shrimp, and to make it gluten-free, replace soy sauce with tamari or coconut aminos. For a healthier salad, replace brown sugar with honey or maple syrup. You can use green mango instead of papaya along with carrots, bean sprouts, and green beans. Add other vegetables such as cherry tomatoes, green onions, zucchini, snow peas, and bell peppers. It won’t be traditional but will be as delicious as the original one. Shredded cabbage can also be added to this som tum salad. Roast the peanuts in an oven or a skillet over the stovetop. Cut beans into 1-inch pieces. Juice 1-2 limes, mince garlic, and finely chop bird-eye chilies and cilantro. Gather the remaining ingredients.

Make The Dressing

Stir together the following ingredients in a small bowl to make the dressing.

2 tablespoon oil 2 tablespoon freshly squeezed lime juice 2 teaspoon dark soy sauce 1 teaspoon fish sauce 2 teaspoon palm sugar ½ teaspoon minced garlic 1 finely chopped Thai bird’s eye chili ½ teaspoon salt

Make The Salad

Soak 1 and ½ cups of shredded green papaya and ½ cup of shredded carrot in ice water for 10-15 minutes until they are firmer. Drain the water and place the shredded papaya and carrots on a plate lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya and carrot as possible, not to dilute the dressing. Add 2-3 chopped long beans (or 4-5 green beans) to a large mortar and pestle, and gently bruise them. Transfer the papaya and carrot to a large mixing bowl along with the following ingredients and toss well.

bruised beans ½ cup moong bean sprouts ¼ cup crushed toasted peanuts 2 tablespoon chopped cilantro

Pour the dressing over the salad and toss well to coat the vegetables with the dressing. Check for salt and add more if needed. Refrigerate the salad for 10-15 minutes before serving.

Serving Suggestions

Thai green papaya salad is a flavorful salad that can be served alone for a light and refreshing meal. It is traditionally served with sticky rice. Take a ball of sticky rice, make a slight indent with your thumb, and use it to pinch or scoop up the papaya salad. You can even serve it as a side dish with your Thai meals. I like to serve it with my Thai Red Curry, Thai Green Curry, Thai Chicken Panang Curry, and Salmon Panang Curry along with Jasmine Rice. This salad also makes for a great snack or quick bite between meals or whenever hunger strikes. Just make sure to pack the dressing in a separate box and mix it with the salad when you are ready to relish it. I often pack it in my lunch boxes, too, as it is refreshing to eat on summer afternoons.

Storage Suggestions

Papaya salad tastes best when made fresh. It loses its crunchiness when stored. But if you have leftovers, store them in an airtight container and refrigerate for 1-2 days. Top with some roasted crushed peanuts before serving.