Som Tam (Thai Green Papaya Salad)
A Fresh and Punchy Thai Salad
Som Tam is a vibrant Thai salad made with shredded green papaya, crisp green beans, sweet cherry tomatoes, and roasted peanuts, all brought together with a fiery, tangy dressing of lime, chilli, fish sauce, tamarind, and palm sugar.
The result is a dish that hits every note – salty, sweet, sour, and spicy – in one refreshing bite.
I first tried Som Tam while travelling through Thailand and Laos in my early twenties. That combination of crisp papaya, hot chilli, tangy lime, and savoury fish sauce made an impression that’s stayed with me ever since.
Originating in Thailand and popular across Southeast Asia, this salad is traditionally pounded together in a mortar and pestle, a method that lightly bruises the ingredients so they soak up the dressing. It’s the balance of heat, brightness, and crunch that makes Som Tam so addictive.
Green papaya is the hero ingredient here – crisp, refreshing, and perfect for soaking up the punchy dressing. The sweetness of palm sugar, the tang of tamarind, and the saltiness of fish sauce come together to create the classic Thai flavour balance: sour, salty, sweet, and spicy.
It’s an easy side to prepare ahead for barbecues, summer lunches, or as part of a Thai-inspired feast. Once you make it, you’ll see why it’s one of the most loved salads in the world.
Som Tam (Thai Green Papaya Salad)
Som Tam made with green papaya, beans, and peanuts – this Thai salad is fresh, punchy, and full of flavour.
Ingredients
- 1 green papaya, peeled and shredded with a julienne peeler (about 300g)
- 100g green beans, trimmed and cut into 3cm lengths
- 300g cherry tomatoes, halved
- 3 tablespoons roasted peanuts, roughly crushed, plus extra to sprinkle
- 3 teaspoons dried shrimp (optional but traditional)
- 3–5 green bird’s eye chillies (adjust to taste)
- 3 cloves garlic
- 2 tablespoons palm sugar (grated or chopped)
- 3 tablespoons fish sauce
- 2 teaspoons tamarind paste
- Juice and zest of 2–3 limes
Instructions
- Peel the green papaya and shred into thin matchsticks using a julienne peeler or box grater. Place in a large mixing bowl with the halved cherry tomatoes.
- In a large mortar and pestle, pound the garlic and chillies to a rough paste. Add the green beans and bruise lightly. Add the dried shrimp (if using) and peanuts, and pound again to combine. Transfer to the papaya and tomatoes.
- Without washing the mortar, add the palm sugar, fish sauce, tamarind paste, lime zest, and lime juice. Stir to dissolve the sugar, then taste – it should be a lively balance of sour, salty, sweet, and hot. Adjust if needed.
- Pour the dressing over the papaya mixture and scrunch together with your hands to lightly soften the papaya and beans. Serve immediately or let stand for 15 minutes for the flavours to mingle. Garnish with extra peanuts before serving.
Shopping List
1 green papaya
100g green beans
300g cherry tomatoes
50g roasted peanuts
3 teaspoons dried shrimp (optional)
3–5 green bird’s eye chillies
3 cloves garlic
2 tablespoons palm sugar (grated or chopped)
3 tablespoons fish sauce
2 teaspoons tamarind paste
2–3 limes
Approximate values per serving
Ingredients and sourcing tips
Where to buy: Green papayas are sold in many Asian grocers. Bird’s eye chillies, fish sauce, tamarind paste, and palm sugar can also be found in these stores or larger supermarkets.
What to look for: Choose a firm, bright green papaya with smooth skin, free of blemishes. Avoid any with yellow patches, as this indicates ripening.
Substitutions: Use courgette, carrots or kohlrabi if green papaya is unavailable. Replace palm sugar with light brown sugar or coconut sugar. If you can’t find tamarind paste, increase the lime juice slightly for acidity.
Variations and dietary swaps
Dairy free/vegan: Omit dried shrimp and replace fish sauce with soy sauce or tamari for a vegan version.
Gluten free: Naturally gluten free – just ensure your fish sauce brand is certified gluten free.
Ingredient adaptions: Swap roasted peanuts for cashews or sunflower seeds. Add shredded carrot or cucumber for extra crunch.
Kitchen notes
Tips and pitfalls: Shred the papaya finely using a julienne peeler or box grater - it should be crisp strands, not mushy. Pounding the dressing in a stone mortar releases the aromatics far better than mixing in a bowl.
Timing/texture cues: The salad should be served while the papaya is still crisp, though a short rest lets the dressing penetrate. Best eaten fresh, but will keep for up to 24 hours in the fridge. The papaya will soften over time.
Make ahead/storage: Prep the papaya, beans, and dressing separately up to 4 hours ahead. Combine just before serving.
Serving suggestions
Presentation ideas: Serve on a wide platter with extra crushed peanuts sprinkled over the top.
Drinks or sides: Pairs well with grilled prawns, Thai grilled chicken, or sticky rice.
Leftover ideas: Any remaining salad can be stirred into cooked rice noodles for a quick lunch, or wrapped in rice paper rolls with herbs.
