Thailand Som Tum (Green Papaya Salad)
Som tum (green papaya salad) is a refreshing accompaniment to sticky rice and roast chicken. Originally from Thailand’s northern provinces, this salad is now an ubiquitous street food across the country. Reflecting the quintessentially unique flavors of Thai cuisine—spicy, savory, and sour—som tum’s contrasting crunchy textures are created by a delightful fusion of green papaya, raw green beans, and cashew nuts.
Recipe Servings: 4
Prep Time
10 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) dried shrimp
- 2 garlic cloves, chopped
- 1 cup (240 ml) toasted cashews
- 1 small red chile pepper, deseeded and julienned
- ½ tsp (2.5 ml) salt
- 2 cups (480 ml) julienned green papaya
- 1 cup (240 ml) diced green beans
- ½ cup (120 ml) halved cherry tomatoes
- 3 Tbsp (30 ml) lime juice
- 1 Tbsp (15 ml) fish sauce
- 1 Tbsp (15 ml) palm sugar
- 2 Tbsp (30 ml) mint leaves
- 2 Tbsp (30 ml) thai basil
Directions
- Soak shrimp in warm water for 10 minutes to soften.
- Pound shrimp, garlic, nuts, chile pepper, and salt together using a mortar and pestle until a coarse paste forms.
- Combine papaya, green beans, and tomatoes in a salad bowl.
- Whisk together lime juice, fish sauce, and sugar to create the dressing.
- Pour dressing over salad.
- Sprinkle dried shrimp mixture over salad, tossing gently to combine.
- Garnish salad with fresh mint and basil leaves before serving.
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