Thai Green Papaya Salad (Som Tam ส้มตำ ) | Rice Life Foodie

This Thai green papaya salad recipe called som tam (ส้มตำ) is bright, crunchy, tangy, and spicy, with a dressing that clings to the shredded papaya rather than pooling at the bottom. The dressing is tangy, umami, and fresh. Make one of Thailand’s best known salads right at home.

I always order Thai green papaya salad, or som tam, when I go to Phuket Thai restaurant that is near my house. It’s the best! Crisp, tangy, fresh, and I know that the salad is made with love. It’s very authentic!

I think freshness and care in how the papaya is cut, and then the zing in the dressing is really key. So, replicating som tam at home requires a trip to the grocery store (one of my favorite things to do anyways) and making sure all ingredients are very fresh.

I bought a big mortar and pestle… then I knew, making Thai papaya green salad was going to be on my to-do list for a long time.

Let’s go!

make som tam with mortar and pestle to pound green papaya shreds

Turinys

What Is som tam, Thai Green Papaya Salad?

Thai green papaya salad is called som tam in Thai. The name refers to the sour, pounded salad made with unripe papaya.

Unlike a ripe papaya, which is orange-hued, soft, sweet… an unripe papaya is firm and rather mild in flavor. It’s like an unripe mango. Hard and makes a perfect, crunchy base for strong, spicy, and sour dressings.

The most authentic preparation and if you were to see it in Thailand, would be a person pounding garlic and chilies in a big mortar and pestle, then adding ingredients like green long beans, tomatoes, fish sauce, lime, and palm sugar. Then, shredded papaya is added and gently pounded in so it absorbs the dressing… but just gently so the papaya shreds stay semi-firm and crisp.

There are different styles of som tam throughout Thailand so depending the region, som tam might have variations.

Som tam Thai usually includes dried shrimp and peanuts, while some northeastern Thai versions use fermented fish sauce and salted crab for a deeper, more pungent flavor.

Som tam is closely associated with northeastern Thai cuisine and has become one of Thailand’s best-known salads.

Let’s make a home friendly version that take you there through your tastebuds, right in your own kitchen.

Why You’ll Love This Recipe

Fresh and crunchy: Green papaya has a firm, crisp texture that holds up well to the tangy dressing. It should never be soggy or wilted!
Big flavor from simple ingredients: Garlic, chilies, lime, fish sauce, and palm sugar create a zingy dressing. It’s like the dressing I use on Thai watermelon salad.
Easy to customize: Adjust the chili, sweetness, and acidity per your own taste.
Ready in about 20-30 minutes: Once the papaya is shredded, the salad comes together quickly. You should have your mise en place (all ingredients ready and laid out) so it’s easy.
Pairs with so many dishes: Serve it with grilled chicken, Thai sticky rice, grilled pork, or seafood.
Fancy yet Simple: The appearance and flavor make this a good choice when having an Asian feast with some simple, grilled or fried proteins. It’s a really beautiful recipe to serve others.

What Kind of Papaya Should You Use?

Look for a green, unripe papaya, usually available at Thai, Filipino, Vietnamese, Chinese, and other Asian grocery stores.

The outside should be green, and the flesh should be firm and pale white to light green. Avoid papayas with orange flesh or a noticeably sweet aroma because they have begun to ripen and won’t provide the same crisp texture.

A small papaya is enough for a few servings, and you may not need the entire fruit. The amount of shredded papaya matters more than the whole fruit’s weight.

If you can’t find green papaya, firm green mango is an alternative although I use unripe mango more for pickling… but I still recommend the green papaya the most.

Thai Green Papaya Salad Ingredient Guide infographic

Ingredients

Fresh ingredients make this salad taste the best and also the most authentic. For the dressing, expect it to be strong until you mix it with the remaining ingredients. Once it is pounded with the green papaya, it will taste balanced.

Salad

1 medium Green papaya: Shred. Use a firm, completely unripe papaya with green skin and pale flesh. It needs to be crisp and firm. You will need a long, firm, and sharp knife, or special peeler.
3 Thai bird’s eye chilies: Chop. These are the spicy makers and always in authentic som tam.
3 cloves Garlic: Chop. Fresh garlic gives the dressing its boldness. Very important. Only use fresh garlic cloves. Pound the garlic more in the mortar and pestle.
1 small carrot: Shred. Adds sweetness and crisp texture.
1 cup Long beans: Cut in 3″ lengths. Thai long beans are traditional and have a firmer texture and they are found in Asian groceries. Regular string green beans can be a substitute.
8 Cherry tomatoes: Make halves. These add juicy sweetness and help create a little extra dressing as they’re lightly crushed. Very colorful, sweet-ish, and goes well with the dressing.
2 tbsp Dried shrimp: A small amount adds salty, umami type depth. Soak them briefly if they’re especially hard, then drain before using. This is the lip-smacking factor. If you want a vegan version of papaya salad, just omit the dried shrimps.
2 tbsp Roasted peanuts: These provide crunch and a nutty finish. Add them near the end to keep them from becoming greasy. Toss them in a hot pan for extra release of peanut oils and more crunch.

For the Som Tam Dressing

1/4 cup Fresh lime juice: Adds the sour and acid that makes the salad taste refreshing. Only use fresh limes!
1 3/4 tbsp Fish sauce: This adds salt and umami. It’s a signature ingredient in som tam. If you want a vegan version of papaya salad, use salt.
1 3/4 tbsp Palm sugar: Balances the lime and chili with the sweetness. Grab this at most Asian groceries. Dissolve it with some dressing or pound it so it mixes well.

mortar and pestle to pound Thai papaya salad

Equipment

Mortar and pestle: The traditional tool for crushing garlic and chilies and gently bruising the vegetables so the dressing coats the papaya. A large mortar is best.
Papaya shredder or julienne peeler: Makes long, thin strands of green papaya. A mandoline with a julienne blade or a sharp knife also works.
Vegetable peeler: Removes the tough green skin from the papaya.
Cutting board and knife: For cutting the papaya, tomatoes, and long beans.
Small bowl: Useful for mixing the dressing if you’re not preparing it directly in the mortar.

How to Make Thai Green Papaya Salad

Prepare Green Papaya and Vegetables

Rinse the papaya, trim the ends, and use a vegetable peeler to remove the green skin.
Make strands one of two possible ways. Use a papaya shredder, julienne peeler, or mandoline fitted with a julienne blade. A sharp knife also works if you want the traditional irregular strands, make cuts all over the papaya and then slice lengthwise so the shreds fall off.
The vegetables should be pre-prepped. Slice the tomatoes, green beans, and roast the peanuts (set them aside).

Make Som Tam

In the mortar and pestle, pound the garlic and chilies.
Then add the lime juice, fish sauce, and sugar. Taste.
Next, add the beans and dried shrimp. Mix.
Add the shredded papaya and shredded carrot to the mortar. Use the pestle to lightly bruise the strands while using a spoon to lift and turn the salad.
This two-handed technique helps distribute the dressing evenly without turning the papaya into mush. If your mortar is too small, transfer the dressing and vegetables to a large bowl and toss everything together.
Toss in tomatoes and very gently press them in.
Add the roasted peanuts and toss to combine, leaving a few to sprinkle on top. Taste, adjust a you like, then serve right away.

Best Tips for Som Tam

Use truly unripe papaya. If the papaya is ripe at all, it’s going to change the taste and texture.
Avoid shredding the papaya too finely. Thin strands absorb the dressing well, but slightly thicker shreds are less likely to become limp when pounded. They should be not completely limp, but also not overly thick.
Don’t skip the pounding entirely. This step makes som tam more authentic. Crushing the garlic and chilies releases their flavors, while lightly bruising the vegetables helps the dressing cling to them.
Don’t pound too hard. This is where you must be gentle so the dressing sticks to the papaya, but the salad doesn’t become mush!
Add peanuts last. This helps preserve their crunch.
Soak dry papaya. If your papaya starts to dry out… you can soak them for ten minutes in cold water, then pat dry.
Serve right away. The papaya gradually softens as it sits in the dressing, so som tam is at its best freshly made.

Variations and Substitutions

Less spicy: Use one small Thai chili or remove the seeds and membranes before pounding. You can also omit the chili for a mild version.
Vegan Papaya Salad: Leave the shrimps and fish sauce out. The salad will still be flavorful, although it will have less savory depth.
No palm sugar: Use light brown sugar as a substitute. Start with a smaller amount and adjust to taste.
No long beans: Use regular string beans.
No green papaya: Try firm green mango for a tangier variation. Some recipes mention kohlrabi, but that is entirely different flavor.
Extra crunch: Don’t pound too much the shredded carrot strands and more roasted peanuts just before serving.

Serving Suggestions

Som tam is a colorful and zesty-spicy side dish that works well with grilled, roasted, or fried foods. Its sour notes and kick in the dressing cuts through fatty or/and rich meals. I like it with fried chicken and grilled meats!

Thai sticky rice is a classic pairing, especially with northeastern Thai-style grilled meats.
Grilled pork, chicken, fish, or proteins. It doesn’t have to be Thai meats for this salad to go with it. Just a smokey, grilled, or fried proteins will be perfect for this zesty salad.
Thai larb: Pair the salad with a minced meat salad and sticky rice for a meal with plenty of fresh herbs and bold flavors.
Fried or Fresh Spring Rolls are so good as an appetizer with the som tam.

Storage and Leftovers

Som tam is best eaten fresh, right away. You could keep it in the fridge for one day and still enjoy it the next day.
I don’t suggest premaking it mixed up. Just slice and prep the night before, but keep everything totally separated until serving time.
You cannot freeze this recipe.

FAQs

Can You Make Thai Green Papaya Salad Without a Mortar and Pestle?

Yes. Use a big bowl and do some of the pounding with a wooden spoon.

Is Thai green papaya salad healthy?

This is a really healthy recipe! Just watch the sodium. I don’t think this is an everyday meal, but you could eat it often. It’s filled with fiber and good veggies.

Is Thai papaya salad supposed to be spicy?

It is usually spicy and every restaurant will include chilies so this recipe does as well, but the heat is adjustable.

Can I use ripe papaya instead of green papaya?

No. Ripe papaya is soft, orange, and too sweet. It will not work.

Can I use a regular grater to shred green papaya?

You have to use a coarse grater, otherwise, chopping with a knife or a julienne peeler is the best option.

Why is my papaya salad watery?

Don’t let the salad sit around in the dressing too long because the salt releases more moisture and makes the papaya watery.

Why does my som tam taste too sour?

Adjust sugar and fish sauce to lessen the sour of the lime juice.

Can I make Thai green papaya salad ahead of time?

As noted in the storage paragraph above, you can prep the day before and keep all elements separated. Do NOT pre mix.

What’s the difference between som tam and som tum?

They’re alternative English spellings of the Thai name for papaya salad. You might see both spellings on restaurant menus and in some recipes.

Can I make Thai green papaya salad without fish sauce?

Yes. Make it vegan and just use salt or sub vegan-fish sauce. Omit using the dried shrimps.

Do I need to soak shredded green papaya in water?

Not really. This is if the papaya seems dry. If not, it’s an unnecessary step.

What if I’m allergic to peanuts?

You can remove the peanuts. I don’t really suggest other nuts other than cashews. Overall, you can eliminate the nuts if you are allergic, especially because it’s not pounded in the dressing so your salad will still taste perfect.

Enjoy this zesty, crisp, and colorful Thai recipe! Serve som tam fresh with your favorite proteins for a great Asian meal. Let me know how you made yours below in the comments!