Thai Green Papaya Salad (Som Tam) is a vibrant, refreshing dish that’s all about contrast—crunchy shredded green papaya, juicy tomatoes, crisp green beans, and roasted peanuts all tossed in a tangy, salty-sweet lime dressing with a gentle (or bold!) chili kick. Every bite is bright, zesty, and full of texture, making it as exciting as it is light.

This recipe brings together classic Thai pantry ingredients—lime, fish sauce (or soy sauce), sugar, garlic, and chilies—to create that signature balance of salty, sour, sweet, and spicy. The crisp green papaya acts like a refreshing sponge, soaking up the dressing while staying crunchy, so the salad tastes even better as it sits.

Perfect as a light lunch, side dish, or fresh contrast to grilled meats and rice, Thai Green Papaya Salad is the kind of recipe you’ll crave on warm days and keep coming back to whenever you want something bright, crunchy, and full of flavor.

Why You’ll Love This Recipe

Fresh & Crunchy – Shredded green papaya, carrots, and green beans give you tons of texture.
Bold Thai Flavors – Lime, fish sauce (or soy), garlic, and chilies hit all the flavor notes.
Light but Satisfying – Naturally lighter but still feels like a “real” dish, not just a side.
Customizable Heat – Make it mild, medium, or fiery depending on how you like it.

Ingredients

For the Salad:

3 cups shredded green papaya (from 1 small green/unripe papaya)
1 small carrot, julienned or shredded (about ½ cup)
½ cup green beans, cut into 1–2 inch pieces (lightly blanched or raw and crisp)
6–8 cherry tomatoes, halved (or 1 small tomato, cut into wedges)
¼ cup roasted peanuts, roughly chopped
2–3 tbsp fresh cilantro or Thai basil, roughly chopped (optional)

For the Dressing:

3 tbsp fresh lime juice (about 1–2 limes)
2 tbsp fish sauce or light soy sauce (for a vegetarian version)
1½–2 tbsp palm sugar or brown sugar (adjust to taste)
1–2 small garlic cloves, minced or pounded
1–3 small Thai chilies or ½–1 small red chili, finely sliced (adjust to heat preference)
1–2 tbsp water, as needed to loosen the dressing

Optional Garnish & Serving:

Extra roasted peanuts
Lime wedges
Extra herbs
Lettuce leaves or cabbage leaves for serving

Instructions

Prep the Green Papaya
Peel the green papaya with a vegetable peeler.
Cut in half and scoop out any seeds.
Shred the papaya using a julienne peeler, box grater, or mandoline, or finely slice then cut into thin strips.
Place the shredded papaya in a bowl of cold water for 5–10 minutes to keep it crisp, then drain well and pat dry.

Prepare the Dressing
In a mortar and pestle (traditional) or small bowl, combine garlic and chilies.
If using a mortar and pestle, lightly pound until broken and fragrant.
Add lime juice, fish sauce (or soy sauce), and palm sugar/brown sugar. Stir or pound gently until the sugar dissolves.
Add 1–2 tablespoons of water if needed to slightly loosen the dressing. Taste and adjust—more lime for sourness, more sugar for sweetness, more fish sauce/soy for saltiness.

Mix the Salad
In a large mixing bowl, add shredded papaya, carrot, green beans, and cherry tomatoes.
Pour the dressing over the vegetables.
Using tongs or clean hands, toss and gently squeeze the salad so the papaya absorbs the dressing.

Add Peanuts and Herbs
Add roasted peanuts and chopped cilantro or Thai basil (if using).
Toss again just to combine.

Serve
Transfer the salad to a serving plate or bowl.
Garnish with extra peanuts, herbs, and lime wedges.
Serve immediately or let sit for 10–15 minutes to allow flavors to meld. It’s delicious on its own or alongside grilled chicken, fish, or rice.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~170
Protein: 4g
Fat: 7g
Carbohydrates: 24g
Sugar: 16g
Fiber: 3g

Tips for Success

Use Green (Unripe) Papaya – It should be firm, pale, and not sweet; ripe papaya is too soft for this salad.
Balance the Flavors – Adjust lime, fish sauce/soy, sugar, and chilies until the dressing hits salty–sour–sweet–spicy just right for you.
Keep It Crunchy – Soaking shredded papaya briefly in cold water helps keep it crisp.
Serve Fresh – The salad is best within a few hours, though it can sit a bit to absorb flavor.

Why This Recipe Works

Green papaya has a neutral, slightly crunchy texture that’s perfect for carrying bold flavors. When combined with a classic Thai-style dressing—lime, fish sauce (or soy), sugar, and chilies—you get a salad that’s refreshing and light but still deeply flavorful.

Fresh vegetables and herbs add color and crunch, while roasted peanuts bring a nutty, toasty note and extra texture. The result is a balanced, vibrant dish that hits every taste bud and pairs well with almost anything—especially grilled or simply seasoned mains. Thai Green Papaya Salad is a simple yet impressive way to bring bright, authentic flavor to your table.