Som Tam (Thai Papaya Salad)

Som Tam, also known as Thai papaya salad, is a refreshing and vibrant dish that’s popular in Thai cuisine. Made with shredded green papaya, tomatoes, peanuts, and a spicy and tangy dressing, this salad is bursting with flavor and texture.

Papaya salad takes me back to the Southeast Asian countries where I have lived and traveled extensively for many years. Whenever I visited a restaurant, I always ordered this refreshing salad, along with Yum Woon Sen (Thai Glass Noodle Salad).

I can’t quite pinpoint whether it was the flavor or texture that drew me in, but the salad always seemed to evoke memories of the hot and humid summers in Southeast Asia. In reality, it was always hot and humid, no matter the season, but this salad provided a much-needed respite.

What is Som Tam?

Som Tam, or papaya salad, is a well-known dish in Thai cuisine that consists of shredded unripened green papaya, tomatoes, snake beans, red chili, and dried shrimp.

The salad is known for its sweet-spicy-sour-salty flavor profile, which is achieved through a dressing made with fish sauce, lime juice, and other seasonings. Som Tam is typically served as a side dish or appetizer and is a refreshing and flavorful option for those who enjoy spicy food.

Although the dish originated in northeastern Thailand, it is now widely available throughout the region.

What You’ll Need to make Som Tam

Green Papaya

Unripe green papaya is a key ingredient in the popular Thai dish. Unlike ripe papaya, which is sweet and soft, green papaya is unripe and firm with a pale white flesh. Its ability to hold its shape and texture even after being shredded or sliced thinly makes it an ideal ingredient for salads.

As papaya ripens, the skin turns yellow-orange and the fruit inside turns a deep orange, with little black seeds. When ripe, the fruit will be very soft, almost mushy, with very sweet taste.

Substitute: Green papaya is easily available in Asian markets these days. If you cannot find it, you can use green mango, another unripened fruit commonly used in Thai salads but typically found only in Asian stores. The next best option would be jicama, broccoli stem, carrot, radish, or green cabbage. (Try a mix of a few of them to find your favorite texture and taste.)

Other Ingredients

• Snake Beans — As the name implies, these are very long, snake-like green beans with a slightly scraggly texture on the surface. They are great to enjoy raw. They taste similar to green beans, so substitute with green beans if snake beans are not available.
• Dried Shrimp — another key ingredient to add umami (or savoriness) and a genuine Thai taste to the salad. You can easily find tiny dried shrimps in Asian stores.
• Cherry Tomato and Cilantro — Adds a vibrant color and aromatic taste to the salad.
• Roasted Peanut and Fried shallot (optional)— adds more crunchiness and a nutty taste. You can find it easily in Asian market.

Papaya Salad Dressing

The dressing is a crucial element in creating the signature sweet, spicy, sour, and salty flavor profile of Green Papaya Salad. The dressing is made by combining fish sauce, lime juice, palm sugar or granulated sugar, and fresh chili peppers in a bowl. Some variations of the dressing might include garlic, tamarind juice, or dried shrimp.

How to make Som Tam (Papaya Salad)

This simple Thai salad doesn’t require any cooking but does require some whacking and pounding. Pounding the strands of papaya is necessary to tenderize the tough texture and help them soak up the dressing. I also becomes more flavorful.

While traditional Thai cooks use a large mortar, a zip bag and a meat hammer (or rolling pin) can do the job just as well.

1. Tenderize green papaya: Halve and peel the unripe papaya, removing the seeds. Shred it into thin strands using a mandolin or vegetable julienne peeler. Place the strands in a zip bag and pound with a meat hammer or rolling pin until slightly tender, flipping the bag as needed. Add the sliced snake beans and pound until they’re soft and slightly bruised. Set aside.

2. Pound dried shrimp and chilies: In a mortar, pound garlic and chili into a chunky paste. Shave palm sugar, add it in, and pound with dried shrimp until slightly bruised.

3. Toss the salad with the dressing: Add fish sauce and lime juice, stirring with a pestle until the sugar dissolves. Adjust to taste.

In a large bowl, combine papaya, snake beans, tomato, cilantro, and half the peanuts. Pour the dressing over the salad, toss well, and top with the remaining peanuts and fried shallots (if using). Serve immediately.

This Thai papaya salad makes a great appetizer on its own and pairs perfectly with a variety of Thai main dishes. Try serving it with my Thai Red Curry Chicken or Thai Beef and Basil Stir-Fry for a fantastic meal!