Som Tum – Spicy Green Papaya Salad
A crisp, tangy salad of shredded green papaya, lime, chilli and peanuts that feels indulgent yet light, perfect for a feel‑good Thai meal.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
In a large mortar, gently pound the garlic and chillies together until fragrant but not pureed.
-
Step 2 of 5
Add the palm sugar, fish sauce and lime juice, then stir until the sugar dissolves, creating a balanced dressing.
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Step 3 of 5
Toss the shredded papaya, carrots and cherry tomatoes into a mixing bowl and pour over the dressing, mixing with tongs to coat evenly.
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Step 4 of 5
Just before serving, fold in the spring onions, crushed peanuts and, if using, the cooked protein, allowing the heat of the salad to release the flavours.
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Step 5 of 5
Serve immediately on a chilled plate, garnished with a few extra peanuts and a lime wedge.
Notes from the kitchen
If green papaya is unavailable, substitute with shredded cucumber or firm green mango for similar crunch. Store any leftovers in an airtight container; the salad will soften, so consume within 4 hours for optimum texture.
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