Easy Thai Green Papaya Salad | Quick Som Tam Recipe
Crisp, crunchy and refreshing – this quick, healthy Thai green papaya salad with juicy tomatoes and a sweet-and-hot dressing hits all the right flavor notes while being lighter on the calorie count.
All of us have a favorite that we order every time at a restaurant because we can’t quite imagine recreating at home. This Thai green papaya salad – or Som Tam – was that dish for me for a long time.
The flavors seemed too nuanced. Too foreign, given it’s a Thai dish. Until I checked the ingredients one day – long beans or barbatti, tomatoes, chilies, tamarind and peanuts. Basically, most things commonly available in an Indian pantry. And raw papayas – well, they’re available in any vegetable market. Even on Swiggy, BigBasket and Blinkit nowadays.
Can I make green papaya salad at home?
Yes, you can. Did learning how to make Thai green papaya salad at home mark the end of me ordering it at restaurants? No, but it definitely helped me enjoy it more frequently! I even adapted the recipe to include ingredients easily available in Indian kitchens – without any compromise in flavor.
Some substitutions include jaggery powder instead of palm sugar, green chilies when Thai bird’s eye chili isn’t available (which is most of the time). However, I use the mortar pestle method for crushing the ingredients the way it’s done in Thailand to ensure the flavors stay as authentic as possible.
We’ll also discuss three methods to prep the green papaya for the Som Tam salad, as I feel this is where the preparation seems the trickiest to many.
How to cut green papaya for salad
Raw papaya tends to be waxy and sometimes slightly sticky to the touch. Prepping the raw papaya involves peeling the green outer skin, cutting into halves to remove the bitter seeds if present, and producing long-ish strands that we can crisp up in an ice bath, so they can absorb the sauce beautifully.
Here’s how to prep the green papaya for Som Tam salad:
Method 1: Using a spiralizer peeler
Run the spiralizer or julienne peeler (the with teeth along the edge) down the papaya halves to create long, uniform ribbons. This is the method I use for my green papaya salad, as I find it the most convenient and handy tool for creating long, even strands.
Method 2: Using a knife (the traditional method)
This is how the traditional Thai green papaya salad is made across any of the street stalls in Thailand, and watching it in process is sheer delight. Hold a peeled papaya half firmly with one hand on the chopping board. Holding the knife in the other hand, make quick, shallow slits – say about 0.5 cm deep – down the length of the papaya. Now holding the knife at an 85-degree angle, scrape across the slits with a firm hand.
You will notice short, uneven strands of green papaya accumulate on the chopping board. The jagged edges and irregular length ensure that the papaya strands soak up the dressing efficiently.
Method 3: Using a box grater
The easiest method of all, using the tool you most likely have in the kitchen already! Run the papaya halves down the largest holes on the grater with long, steady movements. The result will be irregular, somewhat wider papaya strands which can hold the dressing efficiently.
Som Tam salad – Ingredients used
Thai green papaya salad utilized ingredients you can source with ease, like:
- Raw green papaya – Crunchy, low in calories, forms the body of the salad. Also offers loads of antioxidants that can help counter oxidative stress in the body, as per a 2021 review study published in Biology. Easily available in most Indian cities. For those living abroad, available in most Indian/ Asian stores.
- Cherry tomatoes – adds tang and fresh, juicy flavor notes to the salad.
- Long beans – to be bruised/ crushed in a mortar for crunch.
- Garlic – for the pungent kick in the dressing. Pounded in mortar, not minced or grated.
- Green chilies (or Thai bird’s eye chilies, if you find them) – for the spice kick. Adjust the quantity as per your spice tolerance.
- Peanuts – for that wholesome crunch. Also brings the protein element in the salad. Use ones without skin for better flavor.
- Tamarind paste – homemade version made by soaking tamarind in water OR storebought concentrate – either works. Take care to estimate the sourness before adding it in. The soaked version tends to be less sour than the readymade paste.
- Jaggery powder (or brown sugar) – traditional recipe uses palm sugar, which isn’t a staple in many Indian homes. Jaggery powder has similar caramel flavors and adds a depth to the dressing. Substitute with brown sugar if you don’t have jaggery handy.
- Light soy sauce – for the rich, umami flavor we need to balance the dressing.
- Fish sauce – Adds a unique depth. Skip if you don’t have it/ are vegetarian.
- Lemon juice – To brighten up the notes in the salad.
- Salt, to taste – To bring out all the flavors we intend. Be mindful of the saltiness in soy sauce and tamarind paste. I taste the salad first and add salt in the final step, as needed.
How to make Som Tam or green papaya salad?
Easy Thai Green Papaya Salad | Quick Som Tam Recipe
Ingredients
- 400 g raw green papaya small, peeled
- 2-3 green chilies or 3 Thai bird's eye chili, roughly chopped
- 2 cloves garlic peeled
- 100 g long beans or barbatti, cut in 1 inch sections
- 150 g cherry tomatoes halved
- 1 tbsp tamarind paste
- 4 tbsp peanuts roasted
- 2 tbsp jaggery powder or brown sugar
- 1 tbsp light soy sauce
- 1 tbsp fish sauce optional, see notes
- 1 tbsp lemon juice
- salt, to taste
Instructions
Prep the green papaya
- Halve the peeled papaya and scoop out the seeds with a spoon, if any. Choose a shredding method: 1. A spiralizer peeler: Run the spiralizer or julienne peeler down the papaya halves to create long, uniform ribbons. 2. Using a knife (the traditional method): Hold a peeled papaya half firmly with one hand on the chopping board. Holding the knife in the other hand, make quick, shallow slits – say about 0.5 cm deep – down the length of the papaya. Now holding the knife at an 85-degree angle, scrape across the slits with a firm hand. 3. A box grater: Run the papaya halves down the largest holes on the grater with long, steady movements. There's no wrong choice – all 3 options result in a delicious salad. Choose as per your convenience and availability of tools.
Transfer to ice bath
- Add cold water and ice cubes to a bowl and transfer the prepped papaya into the same. The cold water helps remove extra starch and keeps the shredded papaya crispy and crunchy.
Crush the roasted peanuts
- Add the roasted peanuts in the mortar and pound to a rough texture with chunky pieces. Be careful not to crush to a smooth paste. Set aside. Reserve some to add on top.
Make the dressing in the mortar
- Add peeled garlic cloves and roughly chopped chilies to the mortar and crush into a rough paste. Now add the chopped beans and crush using the pestle to press them against the wall – until they're bruised. Do not pound into a smooth paste – we need the pieces to be visible. Add lime juice, jaggery powder, soy sauce and fish sauce (optional).Taste and adjust the flavors here. It should have all four flavors – sweet, sour, spicy from chilies and salty. Adjust in the direction you find lacking, if any.
Remove papaya from ice bath
- Lay the papaya strands on kitchen towels to blot them thoroughly. Press firmly into the towels to remove all excess water. Any remnant water in them would make the salad watery, so take your time.
Build the Salad
- Add dressing first, followed by the crushed peanuts. Next, add cherry tomatoes, squeezing them lightly as you drop them so that the juices pool over the dressing.
- Add the shredded papaya. Mix well with salad spoons so that the dressing coats the strands evenly.
Serve fresh!
- Sprinkle some crushed peanuts on top and serve.
Nutrition
Thai green papaya salad – Frequently asked questions
Here are some FAQs about how to make Thai green papaya salad. If your question isn’t discussed here, please leave a comment under the post.
All the three methods I’ve discussed result in delicious Som Tam salad. While the box grater method is the easiest of all, the conventional knife method requires some practice to get right. Personally, I like to use the spiralizer for the uniform, long strands it creates. Choose a method according to the tools you have at hand, your convenience as well as the final look of the salad.
I strongly suggest using the mortar pestle (even if it’s a commitment) to pound the ingredients as that ensures the right texture and flavors. Using an electric grinder or food processor isn’t wrong – the result just won’t be the same.
Ideally, no. I skipped the ice bath once and the results weren’t good – the papaya strands went limp and dry, the dressing just slid off of them instead of coating them. Just do the ice bath step to ensure nice and crunchy papaya strands evenly coated in the sauce and fresh flavors.
Yes, but be careful about the possibility of watered-down dressing. Cherry tomatoes are great coz they hold the juices even when halved, while normal tomatoes will release the juices when cubed. Try removing some of the juices to keep the dressing consistency thicker.
Thai green salad – Substitutions and variations
Here are some ways to alter the Som Tam salad recipe to suit your preferences better:
Can I use ripe papaya if I got that by mistake?
Sadly, no – the ripe papaya will turn mushy as soon as you try to prep it for the salad. We need the papaya strands to be crispy enough to hold the sauce. While selecting the raw papaya, look for one that is firm and unyielding when pressure is applied.
Do I have to use fish sauce?
Fish sauce adds an additional savory depth to the flavors in the salad. And yes, it’s used in the authentic Thai recipe. However, vegetarians and those who can’t stand the notes in fish sauce can skip it.
An alternative to fish sauce recommended by some (not tried by me) is to add half a teaspoon extra soy sauce with some lime juice.
In conclusion, use fish sauce if you have it available. If you don’t wish to, skip without guilt.
How do I make this salad when I don’t have a mortar pestle handy?
Although not ideal, it’s possible to make this Thai green papaya salad even without mortar pestle. Try mincing the garlic and chilies as finely as possible. Use a rolling pin or belan to flatten the long beans, then cut into 1/2-inch sections. Use a masher or a heavy utensil to crush roasted peanuts – not too fine; just enough to retain the crunch.
While this method won’t yield similar textural results as with mortar and pestle, it will still taste great!
Looking for more salad ideas?
Do try my:
- High Protein Egg Salad Recipe – Desi, No Mayo | 25 Minutes Healthy Meal
- Rainbow Lentil Salad | Quick Heart Healthy Recipes
- High-Protein Chickpea Salad |Easy Lunch Recipe
If you’ve tried this Thai green papaya salad, I’d love to hear from you how you liked it— please leave a comment and rating down below! Your feedback matters a great deal to me!
