Thai Green Papaya Salad

This Thai green papaya salad (Som Tam) is bright, crunchy, and refreshing with lime, chili, fish sauce, and roasted peanuts. Easy and authentic. Vegan-adaptable and gluten-free.

This is one of my all-time favorite Thai recipes. I love how refreshing this salad is- you wouldn’t think that using a green, unripe papaya would even be edible, but this salad proves that theory wrong. While in Thailand, it was so hot there, and this was such a  cooling treat. I’ll never forget it. 

Thai green papaya salad is crisp, cooling, and incredibly refreshing-and I was lucky enough to learn how to make it from my Thai friend, Suwanee. Her version is classic Bangkok style (or central style)  tossed with long beans (or green beans), tomatoes, and roasted peanuts. She serves it in crunchy cabbage wraps alongside her sticky rice, making it the perfect light, refreshing lunch. I love it so much, I had to share.

Thai Green Papaya Salad Recipe Ingredients

• Green papaya - An unripe papaya, peeled, shredded or finely grated. Using unripe fruit, “green” provides a crisp, refreshing texture and mild flavor that forms the base of the salad.
• Garlic cloves - Add pungent, savory intensity and aromatic depth.
• Red Thai chili - Brings heat and brightness; use more for extra spice or less for a milder salad.
• Chinese long beans - Add crunch and a fresh green bite; feel free to substitute green beans
• Cherry tomatoes - Contribute juiciness, sweetness, and acidity to balance the salty and spicy elements.
• Brown sugar - Adds sweetness and depth; palm sugar can be used for a more traditional flavor.
• Fish sauce - Provides salty, savory umami that defines the dressing. Feel free to use our vegan fish sauce.
• Lime juice - Adds bright acidity and freshness; tamarind water can be used for a tangier, more complex sour note.
• Roasted peanuts - Add crunch, richness, and nutty flavor to finish the dish.

How to make Thai Green Papaya Salad

The recipe starts with a truly green papaya.  When unripe, they taste like a vegetable rather than a fruit. I love the low sugar content here! Cut in half and scoop out the seeds. Peel the papaya however you choose, using a peeler or a pairing knife.

Grate or shred the papaya using one of these tools. Find them at an Asian Market, or get this one! You can also use a mandolin with a “matchstick blade”.

Using a mortar and pestle, pound the garlic and fresh chilies just to mash them up a bit.

Add a cupful of Chinese long beans (or raw green beans) cut into two-inch pieces. Pound them just a little to tenderize them. You can use a mortar and pestle or a muddler.

Then add the papaya and the tomatoes, stirring and mashing with the easy dressing.

The Green Papaya Salad dressing is a mix of fish sauce,  tamarind (or lime juice), and palm sugar (or brown sugar). Muddle and toss everything together for a few minutes. Top with the peanuts.

Serving Suggestions

Suwanee always serves her Thai Green Papaya Salad with sticky rice and cabbage wraps. She also showed me how to make her authentic Thai sticky rice, which you can find on her blog, Simply Suwanee.

Storage

Leftovers will keep for 2-3 days in an airtight container in the refrigerator, but are best on the day they are made.

More Favorite Thai Recipes

• Easy Pad Thai Recipe
• Thai Drunken Noodles (Pad Kee Mao)
• Thai Tofu Larb
• Thai Larb Salad
• Thai Massaman Curry Recipe
• Thai Noodle Salad with the BEST Thai Peanut Sauce
• Khao Soi (Thai Coconut Noodle Soup)

I hope you give this Thai Green Papaya Salad a try! Visit Simply Suwanee and take a peek at her recipes and photos- amazing- and make her sticky rice! xoxo Sylvia

Thai Green Papaya Salad Recipe

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 25 mins
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Appetizer, salad, Thai recipes
• Method: tossed
• Cuisine: Thai
• Diet: Pescatarian

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Description

Thai Green Papaya Salad- a light, healthy, and refreshing Thai salad bursting with authentic flavor. Serve with cabbage leaves and sticky rice.

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Ingredients

Units USM Scale 1/2x1x2x

• 1/2 a large green papaya, shredded, or cut fine matchsticks or grated ( 6-7 cups)
• 2 garlic cloves
• 1 red Thai chili ( 2 for spicy)
• 1 cup fresh Chinese Long Beans ( or raw green beans) cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tablespoons brown sugar (or palm sugar)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice (or use tamarind water)
• 3 tablespoons water
• 1/4 cup roasted peanuts

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Instructions

1. Slice the green papaya in half scoop out seeds with a spoon and peel the skin off.  Grate into small matchsticks. Set aside.
2. Mash two garlic cloves with 1-2 red Thai chilies and place in a large bowl. Muddle the long beans (or green beans)  in the same bowl.  Add the tomatoes and shredded papaya to the bowl.
3. Make the dressing. In a small bowl, mix sugar, fish sauce, lime juice, and water.
4. Pour dressing over the salad and muddle and stir for about one minute. You can also use your hands and massage (use kitchen gloves).
5. Add the roasted peanuts and toss.

Serve with sticky rice and cabbage leaves to make little wrap!

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Notes

Palm sugar is less sweet than brown sugar so add a little extra if needed.

Store in the fridge for up to 3 days, in an airtight container.

Nutrition

• Serving Size:
• Calories: 85
• Sugar: 8.2 g
• Sodium: 749.7 mg
• Fat: 3.2 g
• Saturated Fat: 0.5 g
• Carbohydrates: 12.5 g
• Fiber: 3 g
• Protein: 3.4 g
• Cholesterol: 0 mg