If you love salad, I am sure you love to get creative with them too – from mixed green salads to grain salads to Caesar, the list is endless! In fact, adding any protein like tofu, cheese, beans, chicken or a boiled egg to a green salad can make it a wholesome meal by itself.

Needless to say, eating salads everyday has a wide array of health benefits, such as:

1. They are a great source of fiber
2. They facilitate the consumption of more vegetables and fruits
3. They add vital vitamins and minerals to our diet
4. They promote a healthier gut which, in turn, promotes a holistic well-being

I am taking this opportunity to share with you all the recipe of a very interesting salad, the Thai Green Papaya Salad. Considered to be one of the top 50 foods in the world, this salad is zingy, spicy, savoury and sweet. Originating from Laos, variations of this salad is found in countries across South-East Asia including Thailand, Vietnam and Cambodia. It is also commonly referred to as ‘Som Tum’.

Key Ingredients in Green Papaya Salad

All the ingredients are easy to find at any departmental grocery store. With clear, step-by-step instructions and no special tools required, you can effortlessly prepare this vibrant salad at home.

Green papaya: Choose a firm, heavy green papaya with smooth, dark green skin and no soft spots, avoiding a ripe one with orange flesh. It is best found at South-East Asian or specialty markets. Two common ways to cut the green papaya for ‘Som Tum’ are the knife-cut method, which uses a sharp knife to make shallow vertical cuts and then slices across to create varied, crunchy strips. The second way is the peeler method, which uses a specialized julienne peeler or kiwi peeler to quickly produce even strands but with a slightly softer texture.

Thai bird’s eye chili: These small, fiery chilies give ‘Som Tum’ its signature heat. Adjust the amount to suit your spice preference.

Palm sugar: Can be found at South-East Asian markets, some nationwide supermarkets like HMart, as well as online. It usually comes as a soft paste in jars or solid blocks. For solid blocks, thinly shave with a sharp knife and finely chop. If the blocks are too hard, soften them by microwaving for about 15 seconds.

Long green beans: Add a crisp, fresh bite and mild earthy flavor. They can be eaten raw. If unavailable, French green beans (haricots verts) can be used as a substitute, but they should be briefly blanched to soften them slightly while maintaining their crunch.

Dried shrimp: Adds a savory, subtly salty flavor and a firm, chewy texture. Look for small, sun-dried shrimp in Asian markets or online. If you can only find larger dried shrimp, roughly chop before using.

Peanuts: You can use store-bought unsalted roasted peanuts or roast raw, skinless peanuts yourself for better flavor, which I prefer. To roast, spread the peanuts on a baking sheet and bake at 350°F (175°C) for 15 to 18 minutes, stirring halfway through, until golden brown.

Lime juice: Freshly squeezed lime juice brings bright, tangy acidity that lifts all the flavors, adding a vibrant zing.

Fish sauce: Look for a milder, smoother Thai fish sauce that is ideal for salads. Three Crabs brand is a popular choice, thanks to its gentle flavor and slightly sweeter taste, making it less pungent than many other brands. If you prefer an authentic Thai fish sauce aroma, try the Squid Brand, known for its smooth, balanced flavour and sweet fragrance thanks to its traditional fermentation.

Tamarind concentrate (optional): Alongside lime juice, tamarind concentrate adds a unique blend of sweet and sour notes that balance the lime’s acidity and enhance the overall flavor profile of ‘Som Tum’. It comes mainly in two forms: tamarind concentrate (or tamarind juice) and tamarind paste. Both forms come ready to use in either a tub or glass jar. If you cannot find tamarind, you can simply omit it without affecting the overall dish too much.

Tomatoes: Cherry or grape tomatoes add juicy sweetness and a burst of colour, balancing the spicy and tangy elements of the dish.

How to Make Green Papaya Salad

Shred the green papaya. Peel and finely shred the green papaya to create the crisp base of the salad.

Prepare the dressing. Pound together garlic, chilies, palm sugar, fish sauce, lime juice and tamarind concentrate to make a bold, balanced sauce.

Add fresh ingredients. Add shrimp and roasted peanuts for texture and flavor. Toss in long beans, grape tomatoes and papaya.

Mix and lightly bruise. Combine everything gently, bruising the papaya and tomatoes just enough to absorb the dressing without losing its crunch. Serve immediately. Enjoy ‘Som Tum’ fresh as a zesty side or pair it with grilled meats for a complete meal.

Helpful Swaps

Green papaya substitute: If green papaya is unavailable, try using carrot, a bag of shredded coleslaw mix (cabbage and carrot), Kohlrabi, or rutabaga for a similar crisp texture in your ‘Som Tum’.

Fish sauce alternative: Use an equal amount of soy sauce or tamari to keep the dish vegetarian, or if you do not have fish sauce on hand.

Palm sugar swap: Light brown sugar works well if palm sugar is not available.

Dried shrimp option: Omit dried shrimp for a vegetarian version, or replace with one heaping teaspoon of toasted sesame seeds for added nuttiness.

Thai bird’s eye chili replacement: Substitute with serrano peppers if you can’t find Thai bird’s eye chili. Serrano peppers are slightly milder than Thai bird’s eye chili so you might have to add a bit more to achieve the desired spice level.

Happy eating!