Som Tum (Green Papaya Salad)
Experience the vibrant flavors of Thailand with this refreshing Som Tum, a classic green papaya salad. Shredded unripe papaya, crisp green beans, and juicy cherry tomatoes are tossed in a zesty, spicy, and savory dressing, creating a harmonious balance of sweet, sour, and umami that awakens the palate.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1 pcsgreen papaya, shredded
- 100 ggreen bean, trimmed and halved
- 150 gcherry tomato, halved
dressing
- 2 clovegarlic, minced
- 2 pcsbird's eye chili, sliced
- 60 mllime juice, freshly squeezed
- 2 tbsppalm sugar, grated
- 2 tbspsoy sauce
garnish
- 30 groasted peanut, crushed
Equipment
Mortar and pestle · Julienne peeler (optional) · Vegetable peeler · Chef's knife · Cutting board · Serving dish · Large spoon
The method
Step by step
- 1
Peel the green papaya using a vegetable peeler, then shred it into thin, uniform strips using a julienne peeler or a sharp chef's knife.
About 10 min
Cook’s note: If you don't have a julienne peeler, score the papaya lengthwise with a knife, then thinly slice across the scores to create fine shreds.
- 2
Place the peeled garlic cloves and bird's eye chilies into a large mortar.
Cook’s note: For a milder salad, remove the seeds from the chilies or reduce the quantity. For extra heat, leave the seeds in.
- 3
Pound the garlic and chilies with the pestle until they form a coarse, fragrant paste.
About 2 min
Cook’s note: Ensure the garlic and chili are well-bruised to release their essential oils and flavor.
- 4
Add the palm sugar, fresh lime juice, and soy sauce to the mortar with the chili-garlic paste.
Cook’s note: If your palm sugar is hard, grate it or chop it finely to help it dissolve more easily.
- 5
Continue to pound and stir the dressing ingredients together with the pestle until the palm sugar is fully dissolved and the mixture is well combined.
About 2 min
Cook’s note: Taste the dressing at this stage; it should be a strong balance of sweet, sour, and salty, as it will mellow when mixed with the vegetables.
- 6
Add the trimmed green beans and halved cherry tomatoes to the mortar with the dressing.
Cook’s note: Ensure the green beans are fresh and crisp; older beans can be tough.
- 7
Gently bruise the green beans and tomatoes with the pestle, just enough to slightly break their skins and allow them to absorb the vibrant dressing.
About 2 min
Cook’s note: Avoid over-pounding, which can turn the vegetables mushy. The goal is to release some juices and infuse flavor.
- 8
Add the shredded green papaya to the mortar with the other ingredients.
Cook’s note: Ensure the papaya is unripe; ripe papaya will be too soft and sweet for this salad.
- 9
Using the pestle and a large spoon, gently toss and pound the papaya with the dressing and vegetables until everything is thoroughly combined and coated.
About 3 min
Cook’s note: Use a scooping and pounding motion to ensure the dressing is evenly distributed without over-mashing the papaya.
- 10
Taste the som tum and adjust the seasoning as needed, adding more lime juice for tang, palm sugar for sweetness, or soy sauce for saltiness.
About 1 min
Cook’s note: The ideal Som Tum balances all four key Thai flavors: sweet, sour, spicy, and salty. Adjust until it sings!
- 11
Transfer the prepared som tum to a serving dish and generously garnish with the roasted peanuts.
Cook’s note: For extra crunch and flavor, lightly crush the roasted peanuts before sprinkling them over the salad.
- 12
Allow the salad to rest for 5 minutes before serving to allow the flavors to meld and deepen.
About 5 min
Cook’s note: This brief resting period helps the papaya absorb more of the dressing's complex flavors.
Keep it good
Som Tum is incredibly versatile! For a heartier meal, add grilled shrimp, shredded chicken, or crispy fried tofu. You can also experiment with other vegetables like shredded carrots or bell peppers. Pair this vibrant salad with sticky rice and a grilled protein for a complete Thai-inspired feast.
Store leftover Som Tum in an airtight container in the refrigerator. The papaya will soften over time, so it's best enjoyed fresh.
This salad is best served chilled and fresh, so reheating is not recommended. If desired, let it come to room temperature for a few minutes before serving.