THAI PAPAYA SALAD (SOM TAM)

THAI PAPAYA SALAD (SOM TAM)

Thai Papaya Salad or Som Tam, is one of Thailand’s most iconic dishes. It is vibrant, crunchy and bursting with bold flavours. This classic uncooked recipe combines shredded green papaya with a flavour-packed dressing of lime juice, fish sauce, palm sugar and fiery chilli flakes. Crushed peanuts provide a nutty finish and contrasting texture to the crisp papaya. It’s a perfect balance of sour, salty, spicy and sweet, traditionally pounded in a mortar and pestle to infuse the flavours thoroughly. This light, single-serving dish is ideal as a starter, side dish or refreshing snack on a hot day. Quick to prepare and highly customisable, it embodies the essence of Thai street food in its purest form. Whether you’re making it for yourself or as a small plate for guests, Som Tam brings authentic Southeast Asian flavour to your table with minimal effort.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

No-Cook

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat

DISH TYPE

Salad

INGREDIENTS

Here is a list of ingredients for Thai Papaya Salad or Som Tam:

• ½ cup shredded green papaya

• ½ teaspoon lime juice

• ½ teaspoon fish sauce

• ½ teaspoon palm sugar

• 1 tablespoon crushed peanuts

• ¼ teaspoon chilli flakes

FULL NUTRITIONAL INFORMATION

• Calories: 91.7 kcal

• Protein: 2.9 g

• Fat: 4.8 g

• Saturated Fat: 0.6 g

• Carbohydrates: 11.4 g

• Sugars:  7.8 g

• Fibre: 2.1 g

• Sodium: 243.5 mg

• Potassium: 219 mg

• Calcium: 26.5 mg

• Iron: 0.7 mg

PREPARATION

These steps are followed for the preparation of Thai Papaya Salad or Som Tam:

• Shred The Papaya: Peel the green papaya and shred it using a julienne peeler, mandoline or grater into thin matchstick-like strands.

• Make The Dressing: In a small bowl, whisk together lime juice, fish sauce, palm sugar and chilli flakes until the sugar dissolves completely.

• Combine Ingredients: Place the shredded papaya in a mixing bowl. Pour the dressing over and toss thoroughly to coat the strands evenly.

• Add Peanuts: Sprinkle in the crushed peanuts and gently mix again to distribute them throughout the salad.

• Let It Sit: Allow the salad to rest for 5 minutes before serving to allow flavours to meld.

• Serve Fresh: If desired, plate the salad and garnish with additional peanuts or chilli flakes. Serve immediately.

PREP TIME

10 minutes

COOKING TIME

0 minutes

TIPS

• Use Green, Unripe Papaya: Ensure the papaya is firm and not yet sweet for the traditional Som Tam flavour.

• Crush Peanuts Coarsely: Use a mortar, pestle or rolling pin to break peanuts for added texture gently.

• Balance The Flavour: Taste the dressing before adding it to adjust the lime, sugar or fish sauce to suit your preference.

• Mix Gently But Thoroughly: Overmixing can bruise the papaya and toss until just coated.

• Let It Rest Briefly: Resting helps the papaya absorb the dressing without becoming soggy.

VARIATIONS

• Vegan Version: Replace fish sauce with soy sauce or vegan fish sauce.

• Add Protein: Include cooked shrimp, grilled chicken or tofu for a more filling dish.

• Extra Crunch: Add shredded carrots or green beans for colour and texture.

• Spice It Up: Use fresh Thai bird’s eye chillies for authentic fiery heat.

• Sweeter Profile: Add more palm sugar if you prefer a sweeter salad.

• Nut-Free Option: Replace peanuts with toasted pumpkin or sunflower seeds.

• Fruit Twist: Mix in green mango or julienned apple for a tangy variation.

• Serve With Sticky Rice: A traditional Thai accompaniment to complete the meal.

PREPPING AND STORAGE

• Fridge: Store in an airtight container for up to 24 hours. Flavours intensify slightly over time.

• Freezing: Not recommended, as papaya will lose its texture and become mushy.

• Make-Ahead Tip: Prepare the dressing separately and toss with papaya just before serving.

• Keep It Crisp: If shredding papaya in advance, store it in ice water in the fridge, then drain before mixing.