This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you'll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: SERVES 4 as a Side Dish
Ingredients:
- 1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
- 1/2 cup honey-roasted peanuts OR plain roasted, or glazed cashews (see recipe link below)
- 1-2 cups bean sprouts
- 1 to 2 tomatoes, cut into long thin strips
- 1 red chili, minced (seeds removed if you prefer a milder salad)
- 3 spring onions, sliced into long matchstick-like pieces
- 1/2 cup fresh basil, roughly chopped if leaves are large
- handful of fresh coriander
- DRESSING:
- 1/2 tsp. shrimp paste (if vegetarian, substitute 1/2 Tbsp. Thai golden mountain sauce OR 1/2 Tbsp. soy sauce)
- 2 Tbsp. good-tasting oil, such as olive
- 2 Tbsp. fish sauce OR 2+1/2 Tbsp. soy sauce for vegetarians
- 3 Tbsp. lime juice
- 1/2 to 1 Tbsp. liquid honey, to taste
Preparation:
For a step-by-step version of this recipe (photo instructions), see my: How to Make Authentic Thai Green Papaya Salad.
* To make your own glazed cashews (excellent with this salad!), see my: Easy Sweet & Spicy Glazed Cashews Recipe.
- Prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
- Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
- Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
- Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
- To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!
* To make your own glazed cashews (excellent with this salad!), see my: Easy Sweet & Spicy Glazed Cashews Recipe.
Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.
