Green papaya salad, known as som tum in Thai, is a refreshing accompaniment to sticky rice and roast chicken. Originally from Thailand’s northern provinces, som tum is now an ubiquitous street food across the country. Reflecting the quintessentially unique flavors of Thai cuisine—spicy, savory, and sour—som tum’s contrasting crunchy textures are created by a delightful fusion of green papaya, raw green beans, and cashew nuts. The dish was likely introduced to America by Asian immigrants.
Recipe Servings: 4
Prep Time
10 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp dried shrimp
- 2 garlic cloves, chopped
- 1 cup toasted cashews
- 1 small red chile, seeded
- ½ tsp salt
- 2 cups julienned green papaya
- 1 cup diced green beans
- ½ cup halved cherry tomatoes
- 3 Tbsp lime juice
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- 2 Tbsp mint leaves
- 2 Tbsp thai basil
Directions
- Soak shrimp in warm water for 10 minutes to soften.
- Pound shrimp, garlic, nuts, chile, and salt to a coarse paste using a mortar and pestle.
- Combine papaya, green beans, and tomatoes in a salad bowl.
- Whisk lime juice, fish sauce, and sugar for dressing. Pour over salad.
- Add dried shrimp mixture, and toss gently.
- Garnish with fresh mint and basil leaves before serving.
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