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SaladSide Dish

Vegan Papaya Salad (Som Tum)

This vibrant and refreshing vegan papaya salad, known as Som Tum, features a delightful balance of sweet, sour, salty, and spicy flavors. Shredded green papaya is tossed with crunchy vegetables and a zesty lime-chili dressing. It's a light yet satisfying dish perfect for a warm day.

An original recipe by Forkin

Total time
20 min
Serves
2
Difficulty
Medium
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Vegetarian

Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Vegan Papaya Salad (Som Tum)

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 300 ggreen papaya, shredded
  • 50 gcarrot, shredded
  • 50 ggreen bean, halved
  • 100 gcherry tomato, halved

dressing

  • 1 clovegarlic, minced
  • 1 pcsthai chili, minced
  • 3 tbsplime juice, freshly squeezed
  • 1 tbsppalm sugar, grated
  • 1.5 tbspsoy sauce, light

garnish

  • 2 tbsproasted peanut, roughly chopped

Equipment

vegetable peeler or shredder · knife · cutting board · mortar and pestle

The method

Step by step

  1. 1

    Prepare the vegetables by shredding the green papaya and carrot, halving the green beans, and halving the cherry tomatoes.

    About 5 min

    Cook’s note: If you don't have a specific papaya shredder, you can use a julienne peeler or a sharp knife to create thin strips.

  2. 2

    In a large mortar and pestle, add the garlic and thai chili.

    About 1 min

    Cook’s note: Adjust the number of chilies to your preferred spice level.

  3. 3

    Pound the garlic and chili until a coarse paste forms.

    About 2 min

  4. 4

    Add the lime juice, palm sugar, and soy sauce to the mortar.

  5. 5

    Pound and stir gently until the palm sugar dissolves and the dressing is well combined.

    About 2 min

  6. 6

    Add the green beans and cherry tomatoes to the mortar and gently bruise them with the pestle.

    About 1 min

    Cook’s note: Don't over-pound; you want them slightly crushed, not mashed.

  7. 7

    Add the shredded green papaya and carrot to the mortar.

  8. 8

    Using a spoon and the pestle, gently mix and bruise the papaya mixture, ensuring all ingredients are coated with the dressing.

    About 3 min

    Cook’s note: The goal is to gently soften the papaya and incorporate the flavors without turning it into a mush.

  9. 9

    Taste and adjust the seasoning if needed, adding more lime juice, palm sugar, or soy sauce to balance the flavors.

    About 1 min

  10. 10

    Transfer the papaya salad to serving plates and garnish with roasted peanuts.

    About 1 min

    Cook’s note: Serve immediately for best texture and freshness.

Keep it good

Storage

Store leftover papaya salad in an airtight container in the refrigerator.

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