Papaya Salad, also known as Som Tum in Thai cuisine, is a vibrant and flavorful dish that’s both refreshing and tangy. It’s made with shredded unripe papaya, which provides a crunchy texture, mixed with fresh ingredients like tomatoes, carrots, green beans, and sometimes chilies for a spicy kick. The dressing is a zesty combination of lime juice, fish sauce (or soy sauce for a vegan version), sugar, and crushed peanuts, giving the salad a perfect balance of sour, sweet, salty, and spicy flavors. It’s often garnished with fresh herbs like cilantro and mint, making it a perfect side dish or light meal for warm weather.
Ingredients
- 1 tbsp. palm or granulated sugar
- Zest of ½ lime
- 2 cloves garlic, grated
- 1 to 3 bird's eye chiles, thinly sliced
- 1/4 c. roasted peanuts, plus more for garnish
- 2 tbsp. fish sauce
- 3 tbsp. lime juice
- 1 tsp. balacan (optional)
- 2 c. shredded green papaya (from ⅓ medium papaya)
- 1/2 c. chopped long beans or green beans
- 1/2 c. grape tomatoes, halved
- Romaine lettuce, for serving
Instructions
Steps:
1. In a large bowl, use a wooden spoon or a rolling pin to pound sugar, lime zest, garlic, chiles, and
peanuts until peanuts are roughly crushed. Whisk in fish sauce, lime juice, and balacan, if using.
2. Add papaya and beans, and continue pounding until bruised and softened, 3 to 5 minutes. Add
tomatoes and pound until combined.
3. Serve salad on lettuce.
