Listed in CNN Travel’s Top 50 Foods of the World, Green Papaya Salad is everything you know and love about South-East Asian salads. This Thai salad – called Som Tum – is a riot of fresh colours and crunchy textures, brought to life with a signature sour-sweet-savoury dressing spiked with a whack of fresh chilli. Now THIS is what I call a salad!!!
And … welcome to THAI WEEK!
Welcome to THAI WEEK
Every now and then, I like to do a recipe theme week. This week it’s THAI week, with three classic recipes to make your very own Thai feast at home:
Thai Yellow Curry – Made from scratch, this is flavour you literally cannot buy in a jar!
Green Papaya Salad (this recipe) – Great as side, yet substantial enough as a starter.
Thai Black Sticky Rice Pudding for dessert! It’s hard to believe you can make something so delicious that is fundamentally, made with just rice, water and sugar…
Green Papaya Salad (Thai)
This is a salad that’s about as far as you can get from Western salads. No mayo! No oil in the dressing!
It’s a zingy and spicy cold salad made with green papaya, a fruit which might be unfamiliar to most Westerners. Green papaya is simply unripened papaya, and has a juicy and slightly crunchy texture with a neutral taste. More on green papaya below, including a surprise substitution option!
When shredded, flavour clings to the green papaya. The tangle of threads becomes the perfect vehicle for carrying the kaleidoscope of tastes in the dressing: sweetness from palm sugar, salty savouriness from the fish sauce and dried shrimp, fresh tang from lime, and fiery pungency from a generous one-two punch of garlic and chilli.
Varieties and background
Originating from Laos, variations of Green Papaya Salad can be found in countries across South-East Asia including Thailand, Vietnam and Cambodia. Salads can include everything from dried beef to pickled crabs. Here in Australia, the Thai version – called som tum – is probably the most well known and most widely available. So that’s the version I’m sharing today.
What goes in Green Papaya Salad
Here’s what goes into the salad. The dressing ingredients are shown separately below.
Green papaya
This is literally unripened papaya fruit that is the shape and size of a melon. The texture of the inside is like potato. It’s firm but moist (though not starchy like potato), and ideal for shredding like we do for Green Papaya Salad.
The taste is faintly astringent but overall fairly bland. You wouldn’t eat it plain like other fruit because it doesn’t have enough flavour.
Even though it’s considered a fruit, it’s not sweet at all in its unripened state.
How it’s prepared – Peel using a standard vegetable peeler (the skin is quite soft). You might see the peel weep a white liquid, just wipe it off. Now cut papaya in half and remove the seeds using a spoon. Then finely shred into matchsticks using a julienning shredder, as pictured above.
Where to find it – This is a bit of a specialty ingredient. You can find it at some Asian grocery stores (Thai and Vietnamese are best), and sometimes (sometimes!🤞🏻) at Harris Farm Markets in NSW and Queensland.
Substitutes – The best substitute is green mango, another unripened fruit used in salads in Thai cuisine but also an ingredient that would need to be sourced from an Asian store!
In terms of readily accessible vegetables, nothing is quite the same as green papaya. However funnily enough, de-seeded and shredded telegraph / English cucumbers are the closest!
Snake beans
Named as such for its length, these are like very long green beans only a bit firmer and a bit more scraggly looking. Snake beans have the same texture and a similar flavour to ordinary green beans, which can be prepared in the same way.
For this particular recipe, the snake beans are used raw. They are cut into bite size lengths then pounded to soften and absorb the flavour of the dressing.
Find it at Harris Farms (NSW/QLD), some large grocery stores (Coles/Woolies) or Asian stores.
Substitute green beans / French beans.
Cherry tomatoes
Just every day cherry tomatoes or grape tomatoes! Ordinary large tomatoes sliced up will work ok from a flavour perspective, but I’ve never seen them used in this salad.
Thai basil
Thai Basil tastes like normal basil with a stronger aniseed and slightly minty flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms).
Best substitute for this recipe is coriander/cilantro. It brings a different flavour to this dish, but it’s not unheard of and the best alternative, in my opinion. The next best substitute is ordinary Italian basil.
What goes in Green Papaya Salad Dressing
Here’s what you need to make the dressing:
Dried shrimp – Found at Asian grocery stores, these are dried little shrimp. They are a key ingredient that are pounded and add a salty, shellfish umami to the Green Papaya Salad.
Can’t find it? If you skip the dried shrimp, you may find the dressing a bit one-dimensional. You can instead use the dressing in the Thai Beef Salad, which contains coriander to give it a boost. Quadruple it (ie. x 4)
Fish sauce – The other ingredient that adds depth and complexity to the dressing. Yes, it’s pungent straight out of the bottle, but it’s considerably diluted once mixed with everything else. If you substitute with soy sauce, you’ll find the dressing a bit lacklustre (in my opinion) so I really do urge you not to skip it. (If you’re really worried about it being strong, switch part of it with soy sauce).
Palm sugar – A sugar derived from palm trees, it’s a sweetener used widely in South-East Asian cooking that has a wonderful caramel flavour. Substitute with brown sugar.
Palm sugar comes in discs or in blocks, such as the cylindrical one pictured above. To ensure it dissolves easily into the dressing, it needs to be grated. I just use a standard box grater.
Limes – Fresh is the only way! If you don’t have fresh limes, I’d give this recipe a miss.
Garlic – Essential, for flavour!
Birds eye chilli – If you want the real deal, you can’t be shy with the chilli. The fact is, Green Papaya Salad IS spicy! Some are so screamingly spicy you’ll be banging your head against the table in agony. This one is not quite so brutal, but is still pretty high up on the spice-o-meter.
If you’re really concerned, feel free to dial it back to 1 chilli. If you skip it, you’ll have yourself a fine salad, but it’s not a Thai Green Papaya Salad!! 😂
Peanuts – A good handful of peanuts is an essential part of the Green Papaya Salad experience. They’re mostly tossed through the salad as part of the dressing, some reserved for sprinkling.
How to make Green Papaya Salad
Traditionally, Green Papaya Salad is made in mortars that are large enough to hold the entire salad. The dressing ingredients are pounded first, followed by the remaining salad components.
The steps in this recipe have been adapted for everyday folk like myself who only have an ordinary-sized mortar and pestle. We pound the components separately and bring it all together in a plain old bowl!
1. How to make Green Papaya Salad Dressing
Garlic and chilli paste: Pound the garlic and chilli in the mortar first until it’s a paste.
Crush shrimp: Add shrimp and pound to crush them. No need to grind into a paste, just break them up.
Dressing liquids: Stir in palm sugar, lime and fish sauce until sugar dissolves – it only takes a 10 seconds or so.
Transfer Dressing into a large bowl. Now, we’ll use the mortar for other components of the salad.
2. How to make Green Papaya Salad
Once the dressing is done, it’s on to the salad components!
Bruise snake beans: The snake beans are used raw in this dish so they needed to be pounded to soften so they are easier to eat. It also makes them split open a bit so the dressing seeps inside, and the bean flavour oozes out.
Add snake beans to the mortar (in batches if needed), then use the pestle to pound them a bit so they bruise, split and soften.
Transfer to bowl: Now add them to the bowl with the Dressing. The dressing will further soften the beans given a little time. This is why we do them before the tomato and papaya.
Crush tomato: Grab handfuls of tomato, and lightly crush with your hands then add into the bowl.
Traditionally, the cherry tomatoes are lightly bruised in a giant mortar and pestle so they “meld” in with the salad better and absorb the dressing. Because this recipe is adapted for everyday home cooks with standard size mortar, I simply crush then lightly in my hands before dropping into a large bowl to toss with everything else.
Add papaya to the bowl. As with the cherry tomatoes, the papaya is traditionally very lightly bruised in a mortar and pestle with the dressing. But honestly, shredded papaya is so delicate anyway this step isn’t necessary. And in fact, you prolong the already short shelf life of this salad by NOT pounding the papaya!
Peanuts: Then add about 3/4 of the peanuts.
Toss: Working quickly, toss well with 2 wooden spoons or tongs. It’s important to work quickly once the papaya comes into contact with the Dressing because the papaya will start to wilt and leach water which dilutes the dressing.
Serving bowls: Transfer the salad into serving bowls. Pile it up nice and high for a good visual effect!
Garnish and serve: Spoon some dressing over the salad. There will be a bit of dressing still left in the bowl because the recipe needs quite a lot of dressing to ensure all the papaya gets coated nicely.
Garnish with Thai Basil leaves, sprinkle with remaining peanuts, then serve immediately.
How and what to serve with Green Papaya Salad
This is a salad that qualifies as a “meal salad” in my world, being one that you can eat in vast volumes as a meal. The extreme tastiness is a big factor here, as is the slaw-like form of the salad which makes it easy to devour large quantities with speed (wait, is that just me?).
A popular fixture of Thai menus here in Australia, you’ll see it offered as a side salad, as a starter or as a lunch salad. As part of Thai Week here at RecipeTin Eats (see top of post!), I’m offering this up as a refreshing side salad to accompany the Thai Yellow Curry I shared on Monday.
(You can easily refashion this into a main course by adding a protein. Try sliced medium-rare beef or tuna steak, barbecued chicken, pork, fish (try crispy skinned salmon!) or shellfish. I’d stick to fairly plain treatments, since the salad is not short on flavour as it is.)
For more side options, or starters to kick off your Thai feast, have a browse of my Thai recipe collection. Some suggestions for Thai starters:
Thai Chicken Satay with Peanut Sauce – A firm reader favourite! (Or try Beef Satay).
Thai Fish Cakes – The secret is red curry paste!
Thai Lettuce Cups (Larb Gai)
To all my fellow lockdownees, I hope this inspires you for Thai night … IN! I’ll be back Friday to serve you up dessert! – Nagi x
Watch how to make it
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Thai Green Papaya Salad (Som Tum)
Ingredients
Dressing:
- 2 tbsp garlic , roughly chopped (10 normal or 4 large garlic cloves)
- 6 bird eye chillies, , roughly chopped with seeds (use fewer for less spicy, Note 1)
- 6 tbsp dried shrimp (Note 2)
- 1 cup palm sugar , grated using standard box grater, loosely packed (Note 3)
- 1/2 cup lime juice
- 1/2 cup fish sauce
Green Papaya Salad:
- 1 cup roasted peanuts , unsalted
- 20 snake beans , cut in 5cm/2″ pieces (raw, Note 4)
- 3 cups grape tomato , cut in half (~400g / 14oz)
- 500g / 4 cups green papaya , shredded, TIGHTLY packed cups (~1 medium, 2/3 large, Note 5)
- 1/2 cup Thai basil leaves (Note 6)
Instructions
- Crush peanuts: Place peanuts in a mortar and pestle. Pound lightly to break them up into largish pieces, not into powder. Transfer to bowl.
- Garlic and chilli paste: Place garlic and chilli in the mortar. Pound into a paste. Add shrimp and pound to crush them – no need to grind them to a paste.
- Dressing: Stir in palm sugar, lime and fish sauce until sugar dissolves. Pour Dressing into a large bowl.
- Bruise snake beans: Add snake beans to mortar (in batches if needed). Pound to bruise, split and soften (they are raw, so they need to be bashed to soften). Add to Dressing.
- Crush tomato: Grab handfuls of tomato, crush with your hands then add into the bowl.
- Add papaya: Add papaya and 3/4 of the peanuts. Toss well with 2 wooden spoons or tongs.
- Serve immediately (Note 7): Once everything is coated in Dressing, immediately pile up onto plates. Spoon over some dressing (there will be a bit of dressing still left in the bowl, that's normal). Garnish with Thai basil leaves, sprinkle with remaining peanuts. Serve immediately (Note 7).
Recipe Notes:
Nutrition Information:
Watch how to make it
Life of Dozer
Yes, Dozer. This entire Flan Pâtissier is for you, not for the builders at our home. I’m going to put it down on the ground and you can devour the whole thing, all by yourself. (Dream on Dozer. Dream on.)
Lynne says
Keep up the good work and ignore the haters, they’re just jealous.
Nagi says
Thanks Lynne! N x
greg k says
Jicima (for the papaya) and 1 habanero make good subs when I don’t want to drive an extra 10 mi / 15k and also avoid a $5 toll bridge for only one or two items. Like the idea for the dried shrimp- have a bunch in the freezer.
Nagi says
Great idea Greg!! N x
Grace Velchansky says
Thanks for suggesting jicama, Greg. That I can readily find in the event the green papaya is a bit more elusive.
Vic says
I live in the states and frankly I’m tired of ground beef recipes. Just tried the Emergency Rice and Rice with sausage recipe , loved them both . Never could do fried rice but this baked rice is great for me.Love getting your emails and see what you have come up with. Dozer just tickles my funny bone.
Nagi says
That’s awesome Vic!!! N x
Toni Schofield says
Nagi- this recipe looks truly amazing. I used to live in Thailand and this was one of my favorites. Watching this recipe video made me very emotional remembering our time spent there. I will be sure to make it and be transported back to that happy place and time. Food is emotional! thank you for all your wonderful recipes- take care x
Nagi says
Aww that’s lovely to hear Toni, I’d love to know what you think once you try it!! N x
Cathy says
I can’t wait to try this recipe. I love Thai food especially papaya salad, but have never tried to make it. I enjoy the variety and flavours of your recipes and I love hearing about Dozer. You enjoy what you do and it shows in your comments and recipes.
Nagi says
I hope you do try it Cathy, it’s so much better fresh and homemade!!! N x
Gail says
I thought the comment about the Thai yellow curry were very rude!
Hollis Ramsey says
I had leftover English cucumber so made my pantry bruschetta salad. I’m dying to try this, but I’m not able to chew very well so I’ll have to cut the green beans much smaller. Cilantro is widely available here but I def need dried shrimp and bird’s eye chilies. Would piloncillo be a good substitute for palm sugar, even though it’s sugarcane rather than palm?
Nagi says
That will work perfectly Hollis!!! Enjoy! N x
Hollis Ramsey says
P.S. I’d like to request two recipes: (1) Turkish Güveç, and (2) Afghani Kabuli Pulao. And I hope we’ll soon see your Paris-Brest here!
Don says
“in the states, we like ground beef recipes and many of them”. Says Who? I find it most annoying that this person has the unmitigated gall to speak for all of America. I live in the US, the Midwest, and have never heard such rubbish. We have an abundance of good meat here but “ground beef” is not the foundation of our culinary endeavors. In fact ground beef recipes can be redundant and quite boring. All ethnic foods are popular in the states and we prepare them at home. And just so you’ll know, the Recipe Tin is the first place I go when searching for a recipe. They’re always tried and true winners.
Edie C. says
Absolutely love that you give us adventurous recipes from other cultures other than North America. I can find thousands of ground beef recipes anyday but I want something different and you fill that need in spades. Your recipes are most welcome in my house. Thank you Nagi. PS I’d love to eat like Dozer!! Lucky dog. LOL
Nagi says
Thanks so much Edie!!! N x
Lyn says
I am a real “Foodie” and home cook. Your food blog is my NUMBER ONE favorite. Your creativity, photos and recipes are THE BEST. I look forward every morning to opening your emails. Plus following Dozer’s antics is an added bonus. Keep up the K
Nagi says
Thanks so much Lyn!!! N x
Lyn says
Whoops sorry – KEEP UP THE GREAT WORK. We love you here in the USA!
Naly says
Dear Nagi, This recipe couldn’t have come at a better time! I am experimenting more often with Thai cuisine and love to go through your morning mails and super appetizing everything – But , the green papaya salad, well, you must read minds ! I woke up and actually took a picture of my papaya tree (full of greens and was thinking, what to do with them?) I am from Brazil, but live in the USA – Happen to have Thai basil and a lemon tree in my backyard! So today’s recipe is a big hit and I am already trying to eat from the photos, which are spectacular as well. Thank you so much for sharing. You are super, and dedicated, provide great details for me that cook a lot of different ethnic food, but not so experienced on Asian preparation. You explain the details in an inviting way which are important as a step-by-step guide. I love to cook from scratch and really like all your recipes! I also enjoy your “daily dose” of Dozer 🙂 , to see how he is well behaved. Let him know he is very photogenic :-). Keep it up, I really enjoy your site, congratulations and thanks for sharing so much care around. Be well.
Nagi says
WOAH! I want YOUR backyard! You have a papaya tree?? Amazing! We are out of season for Thai Basil, mine have all died 🙂 I do hope you get a chance to try this! (PS Dozer is NOT well behaved at all, he is one cheeky bugger!) N xx
Naly says
Well, You are more than welcome to stay at my place if you come towards the USA and want to be inspired with a few Brazilian/ Portuguese / African yummiies and lots of Italian/ lebanese influence I grew up with in Brazil — I am part of the year in Florida, and we could exchange some cooking experiments ) my lab kitchen is open for the food lovers and creators at heart ! Cheers xoxo
M says
I’m so sorry one of my countrymen decided to behave so horribly and ignorantly! (And so weird, I have never met anyone who needs “ground beef and a lot of ‘em” recipes, that sounds like something off bad TV.) Your recipes are lovely, and I have certainly appreciated many of them! Your pad Thai finally put me in control of my own noodle life. 😂
Nagi says
I think there are grumpy people in every country! Certainly plenty here in Australia too!! N xx
lucie blench says
I enjoy the variety you offer and certainly have my taste buds very active.
Wondering if you would have nice Algerian couscous recipe.
Sorry about the negativity regarding the Yellow Thai Curry recipe. I though it looked fabulous. The world would be a better place with more open minds.
Nagi says
I couldn’t agree more Lucie! I don’t have a recipe for that just yet but will pop it on my long list! N x
Marie Keung says
How totally rude of that person to complain about your recipes. I hope she knows it is not easy to come up with new recipes all the time, not to mention all the work you put it in perfect the recipe, write out the recipes, film the video, etc. And you do this all for free for everyone. If that person doesn’t like the recipe, then go to another recipe site. No need to be so rude and ungrateful. Nagi, the rest of us love your recipes and are so grateful, so keep those recipes coming!
Nagi says
Thanks so much Marie, thankfully there are a lot more kind people in this world like yourself ❤️ N x
Terri Crown says
I am from the USA and I have lived in Texas, Germany and NY. In response to the recipe criticisms…. They obviously have never left the farm so to say! I love all of your recipes. Looking forward to making this salad. ❤️
Nagi says
😂 Thanks so much Terri! N x
Kathryn Wilkinson says
The complainer you described in the email accompanying this recipe is cranky. And, hey, I kind of get that because it seems we’re living in a kind of twilight zone right now. Which is why I’m grateful for the abundant and interesting recipes you create and publish. Not every recipe you blog about is something I would try, but, trust me, I use a BUNCH of your recipes and hope you won’t ever let the trolls get to you. Dozer is a lucky pup!!
Fahmeena says
Please continue to give us recipes and don’t pay attention to pesky people and their peskier comments!
I’d love to be your chef to be able to pat Dozer every day. But, unfortunately, I’m from the other hemisphere! Simply love Dozer!
Nagi says
Thanks os much Fahmeena!!! N x
Amy Morgan says
This will make no sense since it’s in response to your email 😆 But I wanted to defend the US a little and say I adore your recipes and the fact that it’s a little comfort recipes and a lot of exciting, spice it up recipes! I try out whatever you come out with each week when my adult kids all are here each weekend and we love everything ❤ Not everyone here are grumpy and boring 🤣 Keep up the awesome variety!
Nagi says
I love hearing this – thanks so much Amy, I’m so happy you’re loving all the recipes!! N x
Veronesi Rigoreau Jacqueline says
Bonsoir Nagi,
Merci infiniment de votre recette, cela donne envie d’en préparer une. J’espère trouver tous les ingrédients.
Bon après midi, bises d’Italie
Nagi says
Bonjour! Je suis ravie que le look de cette recette vous plaise, j’espère que vous parviendrez à trouver les ingrédients ! Avez-vous un magasin asiatique à proximité ?? Merci pour votre message! – Nagi x
Rob Willey says
Truly sorry about the unnecessary comments made by one of your readers regarding the Thai dish.
No one is going to like everything that is posted, but the comments were rude and out of place. I am also sorry about the anti-American comments that have been made…those also are rude and unnecessary. Grouping everyone into such categories is unwise.
Anyway…really like many of your recipes. Not every one of them as I do not care for fish or curry, but I do love all the bugs (i.e. shrimp, crab, etc.) and many other spices.
Carry on, and best of wishes.
Nagi says
Thanks so much Rob, that’s too kind of you – N x
Julia Sutherland says
Hi Nagi and Dozer* As you can see by the comments, WE CANADIANS – are you’re BEST FANS and absolutely love your website AND YOUR RECIPES!!!
The ‘lady’ from the US is NOT REFLECTIVE of the many Americans I KNOW AND LOVE. Even in the DEEP SOUTH – the go-to is Chicken…
Pity you (undeservingly) received that vitriol.
Nagi says
And I would never base my opinion on anyone from the States on that one comment alone! 🙂 N x