Thai Papaya Salad (Som Tum) perfectly balances sweet, tangy, and savory flavors. A Thai dish with an irresistible crunch.
This South-East Asian Salad is ideal for serving as a refreshing and flavorful side. For more Thai Recipes, be sure to check out Thai Beef Salad and Chicken Pad Thai.
Sabrina’s Thai Papaya Salad (Som Tum) Recipe
Som Tum is a popular Thai menu item that I can’t get enough of. The bold colors and complex taste make it a beautiful addition to any meal. Best of all, this can be served as a side dish or main course. If enjoying with other dishes, have it go alongside recipes like Thai Basil Chicken, Thai Green Curry, or Thai Peanut Shrimp. Don’t forget to read my tips below on how to make this recipe as authentic and delicious as possible!
Recipe Card
Ingredients
Thai Salad Dressing:
- 2 cloves garlic , grated
- 2 teaspoons fresh ginger , grated
- 2 tablespoons brown sugar , packed
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Papaya Salad Ingredients:
- 3 ripe green papayas , peeled and julienned
- 2 carrots , thinly julienned
- 1 large cucumber , deseeded and julienned
- 1 Thai chili , deseeded and minced
- 1/2 red onion , minced
- 1/4 cup cilantro , minced
To Finish:
- 1/3 cup roasted peanuts , finely chopped
- 1 tablespoon cilantro , minced
Instructions
Thai Salad Dressing:
- In a small covered container add the garlic, ginger, brown sugar, orange juice, lime juice, fish sauce, salt and black pepper.
- Let sit for 20 minutes while you cut up all your salad ingredients.
Papaya Salad:
- Add the papayas, carrots, cucumber, Thai chili, red onion and cilantro in a large mixing bowl.
- Shake the dressing again, then pour it over the ingredients.
- Toss well with serving spoons gently and place onto your serving tray.
- Top with chopped peanuts and cilantro.
- Serve at room temperature.
Notes
Nutrition
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Chef’s Note
Green papaya is slightly unripe papaya, and has dark green skin and a white membrane. Because it is less commonly found in grocery stores than ripened papaya, you will find this specialty ingredient in an Asian grocery store.
Table of contents
Can this be made ahead of time?
You can prep this recipe 1-2 days in advance, but keep the dressing and julienned vegetables separate, stored in airtight containers in the refrigerator until ready to serve.
How to Store
- Store: Shredded green papaya on its own can stay good in the fridge for up to 2 weeks. Though, once you combine the papaya with the other ingredients and dressing, it’s best to eat it within 2 days. Cover the salad bowl in plastic wrap, or transfer the recipe to an airtight container to store in the fridge.
- Serve: Take out from the fridge about 20 minutes before serving so that it can come back to room temperature. Toss the ingredients again and top with fresh garnishes.
Recipe Tips & Tricks
Flavorful, sweet, and spicy papaya salad is easy to perfect at home. Follow these quick tips to get the most amazing taste.
- Slice thinly
- Som Tum is traditionally made with finely grated papaya and vegetables. You can easily get thin slices by using a julienne blade on your mandolin slicer, or use a julienne grater. Furthermore, for the right texture and taste, be sure to julienne instead of just chopping the ingredients.
- Use fresh ingredients
- This tastes best with the freshest ingredients. So check that none of your dressing ingredients are expired, and buy fresh produce.
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