Som Tam (Thai Green Papaya Salad)

Ingredients

• 300 grams Green (raw) papaya (Unripe, firm papaya; peeled and julienned)
• 1 medium Carrot (Peeled and julienned)
• 8-10 pieces French beans (Cross-cut into 1-inch pieces)
• 6-8 pieces Ice cubes (For ice bath)
• 1 liter Water (For boiling and ice bath)
• 2 pieces Thai bird's eye chilies (Adjust to taste; very spicy)
• 1.5 tablespoons Rice wine vinegar
• 1 whole lemon Lemon juice (Freshly squeezed)
• 1 teaspoon Garlic (Finely chopped)
• 1.5 tablespoons Brown sugar (Or 1 tbsp white sugar or 2 tbsp honey)
• 4-5 leaves Fresh basil leaves
• to taste Salt
• 7-8 pieces Cherry tomatoes (Halved)
• 1 small handful Coriander leaves (cilantro) (Optional, chopped)
• 1 handful Roasted peanuts (Roughly crushed, plus extra for garnish)

Instructions

1. Boil water for blanching beans

   Fill a medium saucepan with about 1 liter of water and bring it to a boil over high heat.

   Time: PT3M

2. Julienne papaya and carrot

   Peel the green papaya and carrot. Use a julienne knife, grater, or mandoline to cut both into thin, even strips. Place the julienned vegetables in a large bowl.

   Time: PT7M

3. Blanch French beans

   Once the water is boiling, add the cross-cut French beans. Boil for 3-4 minutes until bright green and just tender.

   Time: PT4M

4. Prepare ice bath and chill vegetables

   Fill a small bowl with ice cubes and cold water. Place the julienned papaya and carrot into the ice bath for 5 minutes to make them crisp. Add the blanched beans to the ice bath as well.

   Time: PT6M

5. Make the dressing

   In a mortar and pestle, combine Thai chilies, rice wine vinegar, lemon juice, chopped garlic, brown sugar, basil leaves, and salt. Pound and mix until the chilies and garlic are crushed and sugar is dissolved.

   Time: PT4M

6. Drain and combine vegetables

   Remove the papaya, carrot, and beans from the ice bath. Drain thoroughly and pat dry with a clean towel. Place in a large mixing bowl.

   Time: PT2M

7. Add tomatoes and herbs

   Add halved cherry tomatoes and optional chopped coriander leaves to the bowl with the vegetables.

   Time: PT1M

8. Toss salad with dressing

   Pour the dressing over the vegetables. Toss thoroughly to coat everything evenly.

   Time: PT2M

9. Add peanuts and final seasoning

   Add most of the roasted peanuts, reserving a few for garnish. Toss again. Taste and adjust salt or lemon if needed.

   Time: PT1M

10. Plate and serve

    Transfer the salad to a serving plate or bowl. Pour any remaining dressing over the top and garnish with reserved peanuts.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

4g

Carbohydrates

32g

Fat

5g

Fiber

5g

Ingredient Substitutions

• Instead of Green (raw) papaya: Green mango, Cucumber
• Instead of Carrot: Daikon radish
• Instead of French beans: Green beans, Snow peas
• Instead of Thai bird's eye chilies: Serrano chili, Red chili flakes
• Instead of Rice wine vinegar: Extra lemon juice, White vinegar (use less)
• Instead of Lemon juice: Lime juice
• Instead of Brown sugar: White sugar, Honey
• Instead of Fresh basil leaves: Thai basil, Mint
• Instead of Cherry tomatoes: Grape tomatoes, Regular tomato (cut into wedges)
• Instead of Roasted peanuts: Cashews, Sunflower seeds

Equipment Needed

• Julienne knife or grater
• Cutting board
• Large mixing bowl
• Medium saucepan
• Slotted spoon (optional)
• Mortar and pestle
• Small bowl (for ice bath)
• Serving plate or bowl

Critical Steps — Do Not Skip

• Julienne papaya and carrot safely and evenly.
• Ice bath for vegetables to ensure crunch.
• Properly pound and dissolve dressing ingredients.
• Drain vegetables thoroughly before tossing.
• Toss salad just before serving to preserve texture.

Chef Tips from the Video

• If you can't find green papaya, green mango or cucumber can be used for a different but delicious result.
• Chill all vegetables before serving for extra crunch.
• For extra flavor, lightly toast the peanuts before crushing.
• Use a glass jar to shake and store dressing if you don't have a mortar and pestle.

Troubleshooting

Storage

Refrigerator: Best eaten fresh, but can be stored undressed for up to 1 day. Store dressing separately in an airtight container for up to 3 days.

Freezer: Not recommended; vegetables lose texture.

Room temperature: Keep no longer than 1 hour after tossing with dressing.

Make-Ahead Tips

• Julienne and ice-bath vegetables in advance, then store chilled and dry.
• Prepare dressing ahead and refrigerate in a sealed container.
• Toss vegetables with dressing and peanuts only just before serving.