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side shot of green papaya salad stacked on a platter
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5 from 1 vote

Green Papaya Salad Recipe

Green Papaya Salad has delectable, sweet, spicy, and savoury flavours. Here is an easy Thai-style vegan som tam salad recipe
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Thai
Servings: 2
Calories: 242kcal
Author: Hina Gujral

Equipment

  • Salad Mixing Bowl
  • Vegetable Peeler (Shredder)
  • Mortar and Pestle

Ingredients

Ingredients For Salad Dressing

  • 2 garlic cloves
  • 2 cherry tomato cut into halves
  • 2 Thai chilli or red chilli
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon dark brown sugar
  • 1 teaspoon red chilli paste
  • 1 teaspoon rice vinegar
  • ½ teaspoon red chilli flakes
  • ½ teaspoon salt or to taste

Ingredients For Salad

  • 2 Cup shredded green papaya
  • ¼ Cup thinly sliced red bell pepper
  • ¼ Cup thinly sliced cucumber
  • ¼ Cup shredded carrot
  • 2 tablespoon mung bean sprouts
  • 2 tablespoon roasted peanuts, crushed
  • ¼ Cup chopped fresh coriander leaves

Instructions

  • Remove the green skin of the papaya using a peeler. Wash it with water.
  • Now, use a manual julienne peeler or shredder and run it down the length of the papaya to get even size long papaya strands.
  • To make salad dressing, take a mortar and pestle, add garlic, red chilli, and cherry tomato. Crush them using a pestle. Be careful while pounding, as a splash of this spicy paste might get into your eyes.
  • Add the remaining dressing ingredients into the same mortar and mix them. Taste, and if required, add more salt or chilli or sugar. The dressing for the papaya salad is now ready.
  • To assemble the salad, transfer shredded papaya to a large salad bowl. Add half of the salad dressing and gently mix using your hand. I prefer wearing kitchen gloves for this purpose.
  • Add the remaining veggies and the dressing. Mix them nicely using your hands.
  • Add crushed roasted peanuts, bean sprouts, and loads of fresh herbs before serving.
  • Green Papaya Salad is ready to serve.

Notes

  • Avoid using a standard grater or food processor to shred papaya, which creates too thin shreds, resulting in a soggy som tam.
  • Thai Chilli is spicy; hence add it cautiously. You can substitute it with any other medium spicy red chilli. 
  • You can store the salad dressing in the refrigerator for 2 - 3 days or use it immediately.
  • I do not recommend making it in advance. The longer the papaya marinates in the dressing, the softer it will become. It is one salad that is best enjoyed fresh.

Nutrition

Calories: 242kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 1166mg | Potassium: 592mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5012IU | Vitamin C: 128mg | Calcium: 69mg | Iron: 1mg