Som Tum (Green Papaya Salad)

By edamame2003
June 28, 2011
7 Comments
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Author Notes: This is a summer favorite when green papaya and long green beans are in season. It is usually topped with grilled shrimp. It tastes 'cooked', but the cooking is actually bruising the vegetables to soak in the salty, sweet, sour dressing.edamame2003

Food52 Review: Without a pok pok, I just put it in a bowl with a tight lid and shook it violently to bruise everything a little bit. I found it on the spicy side, but a lovely mix of salty and sweet.Stephanie Bourgeois

Serves: 4
Prep time: 25 min

For the dressing

  • 2 garlic cloves
  • 2 limes, juiced
  • 1/4 cup fish sauce
  • 2 tablespoons palm sugar (or regular sugar)
  • 3 crushed Thai bird peppers (optional or remove seeds to adjust)

For the salad

  • 2 cups shredded green papaya
  • 8 to 10 cherry tomatoes
  • 3/4 cup shredded carrots
  • 3/4 cup long green beans, cut into 1" pieces
  • 1/8 cup roasted peanuts, chopped for garnish(optional)
  • 1 handful cilantro leaves for garnish
  1. In a mortar, smash the garlic into a paste.
  2. Add the chili peppers and smash lightly.
  3. Move to a separate bowl and add the remaining 'dressing' ingredients. Adjust to your taste.
  4. In the mortar add the 'salad' ingredients to fill up to half the mortar. Bruise the vegetables using the pestle.
  5. Add some of the dressing and lightly pound the dressing into the vegetables.
  6. Continue until all the salad and dressing is mixed.
  7. Garnish with peanuts and cilantro

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