Green Papaya Salad (Som Tum)
By Sue Lau | Palatable Pastime
Green papaya salad (Som Tum) is widely eaten in Thailand, the name referring to the sour flavors in the salad (som), and also the sound of it being pounded in a mortar (tum). It can be a little confusing as it sounds similar to Tom Yum, the famous Thai hot and sour soup, but obviously they are different.
The papaya salad is often offered in American Thai restaurants, usually not as an entree, but this does make a delicious dinner, although it is not vegetarian due to the fish sauce. If you like something more substantial, you can always add something like Lemongrass Grilled Shrimp to this.
Since I am posting a recipe for National Fruit and Vegetables month with Foodie Extravaganza, I thought this would be perfect since it has both. For me, this can be a perfect summer meal.
Although the green papaya doesn’t taste like the ripe papaya (or pawpaw) that you might be used to. It has a more vegetable nature, since it is green.
The Thai chilies in this are very spicy, especially at this time of year, so add them judiciously. They will be at their hottest between now and September. I was unfortunate enough to brush my eye with my hand today after chopping one. It wasn’t with this, but for another recipe I was making (Thai slaw) as I like to eat Asian foods frequently. The pepper left me exclaiming things I don’t dare type here. So it is also a good idea to use some of those plastic gloves (I keep a box under the kitchen sink that I bought at the pharmacy) and even with that, wash your hands vigorously afterwards with a soap that contains surfectants (like dishwashing liquid). Usually peppers don’t bother me, especially milder ones like poblanos or fresnos, and most jalapenos. But these were packing a punch.
Enjoy. Without incinerating your eyes as I did today. 😉
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Green Papaya Salad (Som Tum)
- 1 pound green papaya Malakor
- 2 fresh Thai hot chiles
- 1 teaspoon minced garlic
- 1 cup chopped long beans or fresh green beans
- 1 tablespoon chopped roasted peanuts
- 10 cherry tomatoes halved
- 1/3 cup shredded carrot
- 2 tablespoons chopped cilantro
Dressing (1/4 cup)
- 1 teaspoon tamarind concentrate
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce nam pla
- 2 tablespoons brown sugar or palm sugar
- Peel papaya and remove seeds; shred using a box grater.
- Pound the garlic and Thai chilis in a mortar until pasty, then toss with remaining ingredients, including mixed dressing.
National Fruits and Vegetables Month
Hosted by Ellen Folkman of Family Around the Table
This month our group is sharing fruit and vegetable recipes. See all the blogger recipes below:
- Fresh Fruit Tart with Orange Curd by My Pinterventures
- Fresh Strawberry Salsa by Jolene’s Recipe Journal
- Fried Onion Strings by Family Around the Table
- Fruity Rice Paper Rolls by Sneha’s Recipe
- Green Papaya Salad (Som Tum) by Palatable Pastime
- Grilled Ratatouille by A Day in the Life on the Farm
- Shaved Asparagus Pizza with Brie by Karen’s Kitchen Stories
- Spring Minestrone by Food Lust People Love
- Watermelon Lemonade by Caroline’s Cooking
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.
Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
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