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  • Writer's pictureYiannoulla Burness

Thai Green Papaya Salad (Thai Som Tam)

Updated: Nov 24, 2022

A delicious Thai salad exploding with flavour that you will enjoy over and over. The fresh ingredients are tossed with an aromatic dressing making this salad a winner. Green unripe papaya is shredded and added with other raw vegetables to bring this salad together. If the unripe papaya is hard to come by substitute with zucchini or cucumber. Quick and easy to make, light and refreshing to eat. Thai flavours of sweetness, tanginess, saltiness and spiciness.

EQUIPMENT: Motar and pestle, julienne peeler or potato peeler, large and medium size bowls



180g green unripe papaya shredded

66g carrot shredded

55g mung bean shoots

30g snow peas or green beans

6-8 cherry tomatoes sliced in halves

3 small cloves garlic

1-2 chilli (save some for garnish)

2 sprigs of coriander for garnish

2 shallots finely chopped for garnish

1 - 2 tablespoons roasted peanuts for garnish


1/4 cup freshly squeezed lime juice

1 1/2 tablespoon light soy sauce

1 tablespoon rice vinegar

2 tablespoon palm sugar (or replace with orange juice, date syrup)

1/2 teaspoon salt or to taste


*Peel the papaya, once you have removed all the skin take a julienne peeler and shred the papaya into thin strips.

*Take the carrot and with the julienne peeler make thin strips.

*Thinly slice snow peas or beans.

*Place the papaya, carrot, snow peas or beans and mung bean shoots into a large bowl and set aside.

*Cut tomatoes into halves or quarters depending how big they are.

* Peel the garlic and add to motor with chilli, using a pestle pound and crush until roughly minced.

*Next add 1 tablespoon of the roasted peanuts and pond lightly to break up the nuts.

* Prepare and place dressing ingredients into a bowl.

*Add to the dressing garlic, chilli and crushed peanuts and mix together.

*Taste and adjust flavour if needed.


*Just before serving add dressing ingredients to the prepared raw vegetables. Give salad a good toss to coat well.

*Arrange salad on a serving platter and garnish with chopped tomato halves, finely chopped shallots, roasted peanuts, sprigs of coriander and thinly sliced chilli.

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