Print

Fresh Thai Som Tam Green Papaya Salad Easy Homemade Recipe with Peanuts and Lime

Thai Som Tam salad - featured image
Print Recipe

A vibrant and tangy Thai green papaya salad featuring crisp shredded papaya, roasted peanuts, and a spicy lime dressing. Quick and easy to prepare, perfect for a refreshing summer dish.

Ingredients

Scale
  • 2 cups green papaya, shredded (firm, unripe, crisp and pale green)
  • 8–10 cherry tomatoes, halved
  • 2 garlic cloves, peeled
  • 2–3 bird’s eye chilies, sliced (adjust to taste)
  • 1/2 cup green beans, cut into 1-inch pieces
  • 1/4 cup roasted peanuts, roughly chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian version)
  • 1 tablespoon palm sugar, grated (brown sugar as substitute)
  • 1 tablespoon dried shrimp, finely chopped (optional)

Instructions

  1. Peel the green papaya with a vegetable peeler, then shred it into thin, long strips using a mandoline or box grater. Rinse under cold water and drain well to keep it fresh and crunchy. (About 10 minutes)
  2. Halve the cherry tomatoes and cut the green beans into 1-inch pieces. Slice the bird’s eye chilies thinly, adjusting to your heat tolerance. (5 minutes)
  3. In a mortar and pestle, pound the garlic cloves and bird’s eye chilies together until roughly mashed. Add the palm sugar and continue pounding gently until it dissolves. Pour in the fish sauce and lime juice, mixing well to create a balanced, tangy dressing. Taste and adjust sweetness or saltiness as needed. (5 minutes)
  4. In a large mixing bowl, toss the shredded papaya, green beans, and cherry tomatoes. Add the dried shrimp if using. Pour the dressing over the salad and toss gently but thoroughly to coat every strand and piece. (3-5 minutes)
  5. Sprinkle the roasted peanuts over the salad and give it one last light toss. (1 minute)
  6. Serve immediately for maximum crispness and zing. If waiting, cover and chill for no more than 30 minutes to avoid sogginess.

Notes

Do not pound the papaya itself to preserve its crunch. Adjust bird’s eye chilies to control spice level. Use fresh lime juice for best flavor. If prepping ahead, keep dressing separate and toss just before serving. Roasting peanuts enhances flavor. Substitute fish sauce with soy sauce for vegetarian or vegan versions. Store leftovers in airtight container up to 24 hours; salad softens over time.

Nutrition

Keywords: Thai salad, Som Tam, green papaya salad, spicy salad, lime dressing, peanuts, easy Thai recipe, fresh salad, vegetarian Thai

Find it online: https://tomyumy.com/fresh-thai-som-tam-green-papaya-salad-easy-homemade-recipe-with-peanuts-and-lime/