Thai Green Papaya Salad (Vegan Som Tum)
Green Papaya Salad is one of those dishes we always come back to—quick, easy, delicious, healthy, and completely plant-based. We first fell in love with this vibrant Thai classic, also known as Som Tum, at a neighborhood Thai restaurant. The mix of crunchy shredded green papaya, bold chilies, fresh lime, and a touch of sweetness instantly won us over. Every bite was a burst of tangy, spicy, and sweet flavors that had us hooked.
Since going plant-based, we’ve made this Green Papaya Salad countless times at home, and it never fails to impress. It’s light yet satisfying, refreshing yet bold—a perfect dish for warm weather lunches or as a zesty side to your favorite meals. If you’re looking for a fresh way to spice up your salad game, this one’s a must-try!
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Papaya Salad Recipe
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
This vegan-friendly Papaya Salad captures the essence of traditional Thai Som Tum with a balance of vibrant flavors—spicy Thai chilies, tangy lime juice, umami-rich vegan fish sauce, and a touch of sweetness from tamarind and sugar. Shredded green papaya forms the crunchy base, while cherry tomatoes, long beans, shallots, and roasted peanuts add texture and color. It’s all tossed together with a zesty homemade dressing that’s ready in minutes.
Why You’ll Love This Recipe
- Flavor bomb – Sweet, sour, salty, and spicy all in one bite.
- Quick and easy – Ready in under 20 minutes with no cooking required.
- Naturally gluten-free & vegan – Clean and plant-powered ingredients.
- Perfect for hot days – Refreshing and hydrating.
- Customizable – Adjust the spice or sweetness to your taste.
Key Ingredients
Salad Base
- Green Papaya: Crisp, refreshing, and the perfect neutral base to soak up all the flavors.
- Shallots: Adds mild sharpness and aromatic depth.
- Roasted Peanuts: Provides crunch and a savory contrast.
- Cherry Tomatoes: Juicy bursts of sweetness and acidity.
- Long String Beans: Adds crunch and texture—slice into bite-sized pieces.
- Cilantro: Fresh and fragrant, it brightens up the whole dish.
For the Dressing
- Thai Chilies: Delivers the classic heat—adjust to your spice tolerance.
- Garlic: Intensifies the savory base of the dressing.
- Carrot: Slightly sweet, earthy, and balances the chili heat.
- Palm Sugar or Light Brown Sugar: Adds sweetness and balances out the acidity and spice.
- Tamarind Paste: Brings tanginess and depth to the dressing.
- Vegan Fish Sauce: Delivers that essential umami flavor—fish-free!
- Lime Juice: Bright and zesty—freshly squeezed for best results.
- Salt to Taste: Enhances all the other ingredients.
How To Make Papaya Salad Recipe
- Prepare all of the vegetables.
- In a mortar add Garlic and Thai Red Chilies, and pound them to a rough paste.
- Add the lime juice, palm sugar, vegan fish sauce, tamarind paste and shallots. Pound them gently with the pestle and combine. Set aside for 10 minutes for flavors to meld and for palm sugar chunks to soften.
- Add the long string beans to the mortar and gently bruise them with the pestle, or using the side or spine of a chef’s knife on the cutting board.
- Add the cherry tomatoes to the mortar and gently bruise them to release the juices to further add on to the dressing.
- Add the green papaya to the mortar, and gentle bruise the papaya with a pestle a few time, and then toss the ingredients. Continue with bruising the green papaya and turning until the papaya are slightly wilted.
- Transfer to a serving bowl, and garnish with fresh cilantro and roasted peanuts.
- Enjoy!
Have It Your Way
- Make it milder – Use fewer chilies or swap with red chili flakes for more control.
- Add more veggies – Shredded carrots, cucumbers, or cabbage work beautifully.
- Protein boost – Top with grilled tofu or edamame.
- No vegan fish sauce? – Substitute with soy sauce and a dash of seaweed flakes for umami.
- Nut-free? – Use toasted sunflower seeds or omit nuts entirely.
Nutritional Facts (Per Serving)
Estimated for 1 of 4 servings.
- Calories: ~150
- Protein: 4g
- Carbohydrates: 16g
- Fat: 8g
- Fiber: 3g
- Sugar: 6g
(Values are approximate and may vary depending on exact ingredients used.)
Health Benefits
- Rich in antioxidants – Green papaya and tomatoes support skin and immune health.
- Boosts digestion – Papaya enzymes and tamarind are great for gut health.
- Heart-healthy fats – Thanks to roasted peanuts and sesame oil.
- Anti-inflammatory – Chili, garlic, and lime juice may help reduce inflammation.
- Low calorie, high flavor – Perfect for clean eating without sacrificing taste.
Other Recipes You’ll Love
Papaya Salad Recipe
Ingredients
- 3 Cups Green Papaya julienned or shredded
- 1 Shallot thinly sliced
- 1 Cup Carrot julienned
- 1 Cup Cherry Tomatoes halves
- 6-7 Snake Beans or green beans
- ½ cup Peanuts Roasted
- Cilantro Chopped
Salad Dressing
- 2 Thai Chilies
- 1 Tbsp Garlic minced
- 1 Tbsp Palm Sugar or light Brown Sugar
- 1 Tbsp Tamarind paste
- 1 Tbsp Vegan Fish Sauce
- 2 Tbsp Lime Juice
- Salt to taste
Instructions
- Prepare all of the vegetables.
- In a mortar add garlic, thai red chilies and shallots, and pound them to a rough paste.
- Add the lime juice, palm sugar, vegan fish sauce, and tamarind paste. Pound them gently with the pestle and combine. Set aside for 10 minutes for flavors to meld and for palm sugar chunks to soften.
- Add the snake beans/long string beans to the mortar and gently bruise them with the pestle, or using the side or spine of a chef's knife on the cutting board.
- Add the cherry tomatoes to the mortar and gently bruise them to release the juices to further add on to the dressing.
- Add the green papaya to the mortar, and gently bruise the papaya with a pestle a few time, and then toss all the ingredients. Continue with bruising the green papaya and turning until the papaya are slightly wilted.
- Transfer to a serving bowl, and garnish with fresh cilantro and roasted peanuts.
- Enjoy!
Notes
- Use a julienne peeler or mandoline to get fine, thin strands of papaya.
- Let it rest – The salad tastes even better after sitting for 10–15 minutes.
- Choose unripe papaya – It should be firm and pale green, not orange or sweet.
- Taste and tweak – Thai salads are all about balance, so adjust sweetness, salt, and spice to your liking.
- Serve immediately – It’s best fresh, but leftovers can be kept for 1 day in the fridge.
Video
Nutrition
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