Go Back
+ servings

Green Papaya Salad

Easy and delicious Som Tam (Thai green papaya salad) with green beans, tomatoes, peanuts, and dried shrimp with a tangy pungent chili lime dressing.
Course Appetizer, Salad, Sides
Cuisine Thai
Level Beginner
Main Ingredient Shellfish, Vegetable
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 sides


  • 1/3 cup lime juice (~ 1 1/2 limes)
  • 3 tablespoons fish sauce
  • 4 grams garlic (~1 clove)
  • 1 tablespoon coconut sugar
  • 2 Thai bird chilies (to taste)
  • 500 grams green papaya (~1 small )
  • 150 grams tomatoes (~2 small cut into bite-size pieces)
  • 80 grams green beans (trimmed and cut into 1 1/2-inch pieces)
  • 50 grams peanuts (crushed)
  • 15 grams dried shrimp (optional)
  • 7 grams cilantro (~1 plant leaves plucked)


  1. Put the fish sauce, lime juice, chiles, garlic and palm sugar in a blender or small food processor. Puree the mixture. You can also mince the chiles and grate the garlic and whisk the dressing together.
  2. Peel the papaya and slice it in half. Use a spoon to scoop out the white seeds and pith from the center.
  3. Shred the papaya using a mandoline or a papaya shredder into a large bowl.
  4. Pound the green beans and dried shrimp with a mallet to tenderize.
  5. Add the green beans, dried shrimp, tomatoes, peanuts, and cilantro.
  6. Pour the dressing on top and toss to coat.