Green Papaya Salad is light, crunchy, and packed with flavor. It’s naturally gluten-free, low in calories, and full of fresh ingredients. Whether served as a side dish or a light main course, it’s a zesty way to wake up your taste buds. Best of all, it’s easy to customize based on your spice preference or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green (unripe) papaya, peeled and shredded
Cherry tomatoes, halved
Green beans or long beans, cut into short pieces
Garlic (minced)
Fresh red chili (to taste)
Roasted peanuts (crushed)
Fish sauce
Lime juice
Palm sugar or brown sugar
Optional: dried shrimp or cooked shrimp
Fresh cilantro or Thai basil (for garnish)
Directions
Peel the green papaya and shred it using a julienne peeler or box grater. Set aside in a large mixing bowl.
In a mortar and pestle, pound garlic and chili until roughly crushed.
Add palm sugar, lime juice, and fish sauce to the mortar. Pound and mix until sugar is dissolved. Adjust to taste: balance sweet, salty, and sour.
Add cherry tomatoes and green beans. Lightly crush them to release juices.
Add shredded papaya and gently mix everything together using a spoon and pestle or your hands with gloves.
Toss in crushed peanuts and dried shrimp if using.
Transfer to a serving plate and garnish with more peanuts and fresh herbs.
Servings and timing
This recipe serves 2–3 as a main or 4 as a side dish. Preparation time is about 20 minutes. No cooking is required. Total time: 20 minutes.
Variations
Vegan Version: Use soy sauce or vegan fish sauce and omit shrimp.
Fruit Swap: Try green mango instead of papaya for a similar tangy crunch.
Protein Add-Ins: Top with grilled shrimp, chicken, or tofu for a fuller meal.
No Mortar and Pestle? Use a bowl and the back of a spoon to crush and mix the dressing ingredients.
Extra Crunch: Add shredded carrot, cucumber, or cabbage.
Storage/Reheating
This salad is best served fresh, as the papaya can soften and release liquid over time. If needed, store in an airtight container in the fridge for up to 1 day. Do not freeze. For best texture, prepare the dressing and papaya separately and combine just before serving.
FAQs
What is green papaya?
Green papaya is the unripe version of the tropical fruit. It has a firm texture and neutral flavor, perfect for salads.
Where can I buy green papaya?
You can often find it at Asian grocery stores or well-stocked produce markets.
Can I use ripe papaya?
No, ripe papaya is too soft and sweet for this recipe. Stick with unripe green papaya for the right texture.
What if I don’t have a mortar and pestle?
Use a mixing bowl and a spoon to mash and stir the ingredients. The flavor will still be delicious.
Is it very spicy?
It can be! You control the heat by adjusting the amount of chili. Start with one and taste as you go.
Can I make this salad ahead of time?
You can shred the papaya and prep the dressing ahead, but mix them just before serving to keep it crisp.
What does this salad taste like?
It’s tangy, savory, slightly sweet, crunchy, and spicy—full of bold, balanced flavors.
Can I use a food processor to shred the papaya?
Yes, use the grating attachment or a julienne blade to shred evenly.
Is this dish healthy?
Yes, it’s low in fat and calories, rich in fiber, and full of vitamins from fresh veggies and herbs.
What should I serve with green papaya salad?
It pairs well with sticky rice, grilled meats, or other Thai-inspired dishes for a full meal.
Conclusion
Green Papaya Salad is a bright, crunchy, and flavorful dish that brings the bold tastes of Thai cuisine to your table. With its perfect mix of sweet, sour, salty, and spicy elements, it’s as refreshing as it is satisfying. Whether enjoyed as a side or light main course, this salad is sure to impress with its fresh ingredients and vibrant taste.
Green Papaya Salad (Som Tum) is a spicy, tangy, and refreshing Thai salad made with shredded green papaya, tomatoes, green beans, peanuts, and a bold lime-fish sauce dressing. It’s a vibrant, crunchy dish that’s light yet bursting with flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:2–3 servings (main) or 4 servings (side)
Category:Salad
Method:No-Cook
Cuisine:Thai
Diet:Gluten Free
Ingredients
2 cups shredded green (unripe) papaya
6–8 cherry tomatoes, halved
1/2 cup green beans or long beans, cut into 1-inch pieces
2 cloves garlic, minced
1–2 fresh red chilies (adjust to taste)
2 tbsp roasted peanuts, crushed
1 1/2 tbsp fish sauce
2 tbsp lime juice (about 1–2 limes)
1 tbsp palm sugar or brown sugar
1 tbsp dried shrimp or cooked shrimp (optional)
Fresh cilantro or Thai basil (for garnish)
Instructions
Peel and shred the green papaya using a julienne peeler or box grater. Place in a large mixing bowl.
In a mortar and pestle, pound garlic and chili until roughly crushed.
Add palm sugar, lime juice, and fish sauce to the mortar. Pound and mix until the sugar dissolves. Adjust to taste.
Add halved cherry tomatoes and green beans. Lightly crush to release their juices.
Add shredded papaya and gently mix using the pestle and spoon, or use gloved hands to toss everything together.
Add crushed peanuts and dried shrimp, if using. Mix well.
Transfer to a serving plate. Garnish with more peanuts and fresh herbs. Serve immediately.
Notes
Use soy sauce or vegan fish sauce for a vegan version.Green mango can be used instead of green papaya.Top with grilled tofu, shrimp, or chicken for added protein.Shred papaya and prep dressing separately if making ahead; mix before serving.Adjust chili to control spice level.
