Vegan Som Tum (Green Papaya Salad)
A vibrant, crunchy, and refreshing Thai salad that balances spicy, sour, salty, and sweet flavors without using fish sauce.
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Ingredients
- 2 cups Green papaya, shredded
- 1/2 cup Carrot, shredded
- 2 pieces Garlic cloves
- 2 pieces Thai bird's eye chilies
- 1/2 cup Green beans, cut into 1-inch pieces
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Roasted peanuts, unsalted
- 2 tablespoons Light soy sauce or vegan fish sauce
- 3 tablespoons Lime juice, freshly squeezed
- 1 1/2 tablespoons Coconut sugar or palm sugar
- 1/4 teaspoon Salt(optional)
Instructions
- 1
Peel the green papaya and shred it into long, thin strips using a mandoline or a julienne peeler.
- 2
In a large clay or wooden mortar, pound the garlic and chilies together with a pestle until they form a coarse paste.
- 3
Add the green beans to the mortar and bruise them lightly with the pestle to release their juices.
- 4
Add the roasted peanuts and crush them slightly, keeping some large chunks for texture.
- 5
Stir in the coconut sugar, soy sauce, and lime juice, mixing with a spoon until the sugar is fully dissolved.
- 6
Add the shredded papaya, carrots, and cherry tomatoes to the mortar.
- 7
Use a combination of pounding lightly with the pestle and tossing with a large spoon to ensure the dressing coats all the vegetables thoroughly.
- 8
Taste and adjust the seasoning with more lime or soy sauce if needed, then transfer to a plate and serve immediately.
Nutrition per Serving
165
Calories
5g
Protein
28g
Carbs
6g
Fat
5g
Fiber
14g
Sugar
680mg
Sodium
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