Savor the Authentic Taste of Thailand: Som Tum - Thai Green Papaya Salad
Have you ever tried Green Papaya Salad? It's a delicious and vibrant Thai dish that I'm sure you'll love. To make this tasty salad, we start with unripe papaya, which is shredded into thin strips and mixed with fresh tomatoes, green beans, peanuts, and dried shrimp. The dressing is a mouth-watering blend of lime juice, fish sauce, chili peppers, and just a touch of sugar, which gives it a perfect balance of sweet, sour, spicy, and salty flavors. It's an ideal choice for a light and refreshing meal, especially on a hot day, and it's a fantastic opportunity to explore new flavors from around the world right in your own kitchen!
Ingredients
- Green papaya: 2 cups peeled, seeded, and shredded
- Cherry tomatoes: 1 cup halved
- Carrots: ¼ cup shredded (optional for extra color and crunch)
- Long beans or green beans: ½ cup, cut into 1-inch pieces
- Roasted peanuts: ⅓ cup coarsely crushed
- Dried shrimp: 2 tablespoons soaked in warm water for 10 minutes and drained
- Garlic: 2 cloves minced
- Fresh Thai chili peppers: 1-3 depending on your spice tolerance, finely sliced
- Lime juice: ¼ cup
- Fish sauce: 3 tablespoons
- Palm sugar or brown sugar: 1 tablespoon, finely crushed or grated
- Tamarind paste: 1 tablespoon optional for added tanginess
Instructions
Prepare the papaya and vegetables:
- Use a julienne peeler or a large grater to shred the green papaya and carrots into thin strips.
- Rinse the shredded papaya in cold water, drain, and squeeze out excess moisture.
Make the dressing:
- In a small bowl, combine the lime juice, fish sauce, palm sugar, and tamarind paste (if using). Stir until the sugar is completely dissolved.
Pound the chili and garlic:
- In a mortar and pestle, pound the garlic and Thai chilies to a coarse paste. If you don't have a mortar and pestle, mince them together finely.
Combine the salad:
- In a large mixing bowl, add the shredded papaya, carrots, cherry tomatoes, and long beans.
- Add the chili and garlic paste to the bowl.
Dress and mix the salad:
- Pour the dressing over the vegetables in the bowl.
- Use a spoon and a pestle or your hands to lightly bruise the vegetables with the dressing to absorb the flavors. This also helps to soften the beans and papaya.
Add the final touches:
- Stir in the dried shrimp and half of the roasted peanuts.
Serve:
- Transfer to a serving dish and sprinkle with the remaining roasted peanuts.
- Serve immediately for the best texture and flavor.
Notes
Som Tum is typically enjoyed as a side dish or as part of a larger meal alongside grilled meats and sticky rice. Enjoy your homemade Thai salad!
Nutrition
Serving: 8ozCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 0.5gCholesterol: 10mgSodium: 480mgFiber: 3gSugar: 12g
Tried this recipe?Let us know how it was!