Easy Thai Papaya Salad

This vibrant Thai-style salad brings together crisp green papaya with bold flavors like lime juice, fish sauce, garlic, and chilies. It’s a refreshing, protein-rich dish that’s naturally gluten free and comes together quickly. I first tasted this in Chiang Mai and have been obsessed ever since making it fresh at home brings back all those amazing street food memories.

I fell in love with this salad after tasting it from a street cart in Thailand and now I make it every summer when the heat calls for something crisp and bold

Ingredients

• Green papaya shredded: adds crunch look for firm unripe papayas with light green flesh
• Bird’s eye chilies: bring the heat adjust amount for your spice preference
• Dried shrimp: gives umami and a briny depth choose smaller shrimp or chop larger ones
• Long beans: tender with a snap use fresh and cut into bite sized pieces
• Palm sugar or substitute: balances acidity and spice opt for golden palm sugar if available
• Roasted peanuts: for texture and nutty richness toast them lightly for deeper flavor
• Lime juice: adds zing freshly squeezed makes a difference
• Fish sauce: adds savory depth look for high quality Thai brands
• Garlic cloves: builds aromatic base crush fresh for the best taste
• Grape tomatoes: burst with juicy sweetness use firm ripe tomatoes

Step-by-Step Instructions

Prepare the Papaya:

Use a slicer or knife to peel and shred the green papaya into long thin strands. Place the shredded papaya in a large mixing bowl and set aside.

Crush the Peanuts:

In a mortar and pestle crush roasted peanuts into smaller bits. Set aside a few spoonfuls for garnish and mix the rest with the papaya.

Build the Flavor Paste:

Add bird’s eye chilies and garlic to the mortar. Pound into a rough paste then add sugar and mash together until it turns into a grainy mixture.

Soften the Beans and Shrimp:

Add the long beans and dried shrimp to the mortar and gently bruise them. This step softens their texture and allows them to soak up the flavors.

Mix the Dressing:

Pour lime juice and fish sauce into the mortar and stir everything until well blended. This forms the punchy dressing.

Combine Everything:

Pour the dressing mixture over the shredded papaya and peanuts. Add halved grape tomatoes after lightly crushing them and toss well until evenly coated.

Serve:

Transfer the salad to a serving dish. Top with the reserved peanuts and serve immediately to enjoy the full crunch and vibrant flavors.

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Storage Tips

Keep leftover salad in an airtight container in the fridge for up to three days. The papaya will soften slightly but still tastes delicious. Serve cold straight from the fridge for best texture and flavor.

Ingredient Substitutions

If you cannot find green papaya try using shredded cabbage or kohlrabi for a similar crunch. Swap dried shrimp with grilled tofu or chicken for a vegetarian or meatier version. Palm sugar can be replaced with coconut or light brown sugar.

Serving Suggestions

Serve as a side with Thai curries or grilled meats. Pair with sticky rice or enjoy solo as a light lunch. Perfect for potlucks and summer gatherings when chilled salads are ideal.

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Cultural Context

Som Tum is a staple of Northeastern Thai cuisine where it’s often prepared fresh in roadside stalls. It is deeply rooted in communal eating and is often enjoyed with sticky rice and grilled protein. Its bold balance of flavors makes it popular worldwide.

Frequently Asked Questions About Recipes

→ What is green papaya and where can I find it?

Green papaya is simply an unripe papaya with firm, pale green flesh. It’s commonly available at Asian grocery stores or international markets.

→ Can I make Thai papaya salad without a mortar and pestle?

Yes, you can finely chop or crush the ingredients using a knife or a food processor and mix everything in a bowl. It still delivers bold flavor.

→ How spicy is this salad?

It can be very spicy depending on the number of Thai chilies used. Start with one chili and adjust to your spice preference.

→ What can I use instead of dried shrimp?

You can substitute dried shrimp with other protein sources like tofu, grilled chicken, pork, or seafood depending on your dietary preference.

→ How long can I store leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days. The papaya may soften slightly over time.

→ What dishes pair well with Thai papaya salad?

It pairs well with Thai curries, grilled meats, sticky rice, or can be enjoyed on its own as a refreshing side or light meal.