SaladSide Dish

Vegan Papaya Salad (Som Tum)

Name: Vegan Papaya Salad (Som Tum)
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: thai
Ingredients: 300 g green papaya shredded; 50 g carrot shredded; 50 g green bean halved; 100 g cherry tomato halved; 1 clove garlic minced; 1 pcs thai chili minced; 3 tbsp lime juice freshly squeezed; 1 tbsp palm sugar grated; 1.5 tbsp soy sauce light; 2 tbsp roasted peanut roughly chopped

This vibrant and refreshing vegan papaya salad, known as Som Tum, features a delightful balance of sweet, sour, salty, and spicy flavors. Shredded green papaya is tossed with crunchy vegetables and a zesty lime-chili dressing. It's a light yet satisfying dish perfect for a warm day.

An original recipe by Forkin

Total time: 20 min
Serves: 2
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 ggreen papaya, shredded
50 gcarrot, shredded
50 ggreen bean, halved
100 gcherry tomato, halved

dressing

1 clovegarlic, minced
1 pcsthai chili, minced
3 tbsplime juice, freshly squeezed
1 tbsppalm sugar, grated
1.5 tbspsoy sauce, light

garnish

2 tbsproasted peanut, roughly chopped

Equipment

vegetable peeler or shredder · knife · cutting board · mortar and pestle

The method

Step by step

1
Prepare the vegetables by shredding the green papaya and carrot, halving the green beans, and halving the cherry tomatoes.
About 5 min
Cook’s note: If you don't have a specific papaya shredder, you can use a julienne peeler or a sharp knife to create thin strips.
2
In a large mortar and pestle, add the garlic and thai chili.
About 1 min
Cook’s note: Adjust the number of chilies to your preferred spice level.
3
Pound the garlic and chili until a coarse paste forms.
About 2 min
4
Add the lime juice, palm sugar, and soy sauce to the mortar.
5
Pound and stir gently until the palm sugar dissolves and the dressing is well combined.
About 2 min
6
Add the green beans and cherry tomatoes to the mortar and gently bruise them with the pestle.
About 1 min
Cook’s note: Don't over-pound; you want them slightly crushed, not mashed.
7
Add the shredded green papaya and carrot to the mortar.
8
Using a spoon and the pestle, gently mix and bruise the papaya mixture, ensuring all ingredients are coated with the dressing.
About 3 min
Cook’s note: The goal is to gently soften the papaya and incorporate the flavors without turning it into a mush.
9
Taste and adjust the seasoning if needed, adding more lime juice, palm sugar, or soy sauce to balance the flavors.
About 1 min
10
Transfer the papaya salad to serving plates and garnish with roasted peanuts.
About 1 min
Cook’s note: Serve immediately for best texture and freshness.

Keep it good

Storage

Store leftover papaya salad in an airtight container in the refrigerator.