Cooking Lucid
Som Tam (Green Papaya Salad)
Shredded green papaya pounded with chilies, lime, fish sauce, and peanuts. Crunchy, spicy, sour, and utterly addictive Thai street food.
Prep 20 min
Cook 5 min
Total 25 min
Serves 4
Ingredients
Step 1 — Dressing
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 2–4 Thai chilies
- 2 garlic cloves
Step 2 — Salad
- 1 medium green papaya (shredded, about 4 cups)
- 1 cup cherry tomatoes (halved)
- ¼ cup long beans (cut into 1-inch pieces)
- ¼ cup roasted peanuts
- 2 tbsp dried shrimp (optional)
Step 3 — Serve
- Sticky rice
- Cabbage leaves (for scooping)
Instructions
- 1
Pound the dressing
In a mortar, pound chilies and garlic. Add fish sauce, lime juice, and palm sugar. Dissolve sugar completely.
- 2
Pound the salad
Add long beans and tomatoes. Pound lightly. Add papaya and pound gently to bruise and absorb dressing — do not mash.
- 3
Serve
Toss in peanuts and dried shrimp. Serve immediately with sticky rice and cabbage leaves.
Nutrition per serving: 180 cal · 6g protein · 24g carbs · 8g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
