Papaya salad (Som Tam) – Thai classic with green papaya

Papaya salad (Thai Som Tam – classic)

Fresh, crisp papaya salad, Thai style. Important: Use green (unripe) papaya – it's firm and ideal for grating.

Ingredients

• 1 green papaya (approx. 500–700 g), peeled & seeded
• 150g cherry tomatoes, halved
• 2–3 tbsp roasted peanuts, coarsely crushed
• 1–2 chilies (e.g., Bird Eye), depending on desired spiciness
• 1 clove of garlic

dressing

• 2 tablespoons lime juice (or yuzu)
• 1.5–2 tbsp fish sauce (alternatively: soy sauce / vegan “fish sauce”)
• 1–2 tsp sugar (or palm sugar)
• 1 teaspoon of tamarind or a splash of rice vinegar for more depth

preparation

1. Prepare the papaya: Peel the papaya, remove the seeds and finely grate the flesh.
   Optional: Soak in cold salt water for 5 minutes, rinse and drain well (makes extra crisp and removes slight bitterness).
2. Aroma base: Crush chili and garlic in a mortar (or chop very finely).
3. To make the dressing: Add lime juice, fish sauce/soy and sugar to the chili-garlic mixture and mix well.
4. Mix: Place papaya and tomatoes in a bowl, pour over the dressing. Mix vigorously for 1-2 minutes (you can gently "knead") to release the juices.
5. Finish: Top with peanuts and serve immediately.

Optional upgrade

• 1 handful of green beans (briefly blanched, then cut into pieces)
• 1–2 tbsp dried shrimp (classic) or vegan: roasted onions
• Fresh herbs: coriander, Thai basil

durability

Best enjoyed fresh. Store airtight in the refrigerator for up to 24 hours (after which the salad will become softer).