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+ 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


  • 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)


  • 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.
  • Peel the papaya and slice it in half. Use a spoon to scoop out the white seeds and pith from the center.
  • Shred the papaya using a mandoline or a papaya shredder into a large bowl.
  • Pound the green beans and dried shrimp with a mallet to tenderize.
  • Add the green beans, dried shrimp, tomatoes, peanuts, and cilantro.
  • Pour the dressing on top and toss to coat.