Vegan Som Tum (Thai Green Papaya Salad)
A vibrant, crunchy, and refreshing Thai salad that balances sweet, sour, salty, and spicy flavors without using fish sauce.
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Ingredients
- 2 cups Green papaya, shredded
- 1/2 cup Cherry tomatoes, halved
- 1/4 cup Long beans, cut into 1-inch pieces
- 2 tablespoons Roasted peanuts, unsalted
- 2 pieces Garlic cloves
- 2 pieces Bird's eye chilies
- 2 tablespoons Vegan fish sauce (or light soy sauce)
- 2 tablespoons Lime juice, freshly squeezed
- 1 1/2 tablespoons Coconut sugar (or palm sugar)
- 1/4 cup Carrot, shredded(optional)
Instructions
- 1
Peel the green papaya and shred it into thin strips using a mandoline or a grater.
- 2
In a large clay mortar, pound the garlic and bird's eye chilies with a pestle until broken into small pieces.
- 3
Add the coconut sugar and pound until it dissolves into a paste with the chili and garlic.
- 4
Add the long beans and lightly bruise them with the pestle to allow them to absorb the dressing.
- 5
Pour in the vegan fish sauce and lime juice, stirring with a spoon to combine the dressing thoroughly.
- 6
Add the shredded papaya, carrots, and cherry tomatoes to the mortar.
- 7
Use the pestle to lightly pound the vegetables while simultaneously using a spoon to toss and mix for about 1 minute.
- 8
Transfer to a plate, top with roasted peanuts, and serve immediately with sticky rice or cabbage wedges.
Nutrition per Serving
165
Calories
5g
Protein
28g
Carbs
6g
Fat
4g
Fiber
14g
Sugar
850mg
Sodium
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