Papaya Salad Recipe

Let’s be clear—Papaya Salad (aka Som Tum) is not a shy dish. It’s loud. It’s bold. It’s got heat, sourness, crunch, and just the right touch of sweetness. One bite and your taste buds go on a full rollercoaster ride—from tangy lime to spicy chili, salty fish sauce, and a gentle sweetness that pulls it all together.

Originating in Laos and Northeastern Thailand, Som Tum is traditionally made with shredded unripe green papaya, pounded with garlic, chilies, lime, palm sugar, and fish sauce in a mortar and pestle. The result is an ultra-refreshing salad that somehow works as a side, main dish, or snack. It’s spicy, crunchy, and weirdly addictive.

If you’ve never made papaya salad at home, now’s your moment. It comes together fast, requires zero cooking, and delivers full-on Thai street food vibes right from your cutting board.

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Ingredients (serves 2–3):

• Green (unripe) papaya – 1 small, peeled and shredded (about 2 cups)

• Garlic – 2 cloves

• Thai bird’s eye chilies – 1–3 (adjust to taste)

• Cherry tomatoes – 1/2 cup, halved

• Green beans – 4–5, cut into 1-inch pieces

• Roasted peanuts – 2 tbsp

• Fish sauce – 1 1/2 tbsp (or soy sauce for vegetarian)

• Lime juice – 2 tbsp (freshly squeezed)

• Palm sugar – 1 tbsp (or brown sugar)

• Optional: dried shrimp – 1 tbsp

• Optional garnish: extra peanuts, lime wedge, chili flakes

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Step-by-Step Instructions:

1. Shred the papaya (5–10 minutes):
Peel the green papaya, then shred it using a julienne peeler, mandoline, or grater. Place the shredded papaya in a large bowl of cold water for 5 minutes to make it extra crisp, then drain well and pat dry.

2. Smash the aromatics (2 minutes):
In a large mortar and pestle, pound garlic and chilies together until broken down but not mushy. If you don’t have a mortar, use the back of a spoon or a rolling pin in a sturdy bowl.

3. Mix the dressing (2 minutes):
Add palm sugar, fish sauce, and lime juice to the garlic-chili mixture. Pound or stir until the sugar dissolves completely and everything smells punchy and amazing.

4. Add the veggies and papaya (3–5 minutes):
Add green beans and tomatoes to the dressing. Gently bruise them with the pestle (or use a wooden spoon) to help them absorb the flavor. Add shredded papaya and toss everything together until well coated. Add peanuts last and give it a final mix.

5. Taste and tweak:
Taste and adjust—add more lime for sourness, fish sauce for saltiness, sugar for balance, or chili for heat. Serve immediately or chill for 10–15 minutes before plating.

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Pro Tip:

Freshly shredded papaya is key—don’t use ripe papaya, which is soft and sweet. Look for firm, green papayas at Asian markets. And if you don’t have green papaya, shredded cucumber or green mango can make a great substitute.

For extra street food vibes, serve with sticky rice, grilled meats, or even pork rinds on the side. Just don’t skip the roasted peanuts—they bring crunch and balance the whole dish.