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Green Papaya Salad - Thai Vegan 'Som Tum'
Jamie Raftery
A vegan version of the classic Thai Som Tum
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Thai
Servings
4
people
Calories
186
kcal
Equipment
Chopping board
Chefs knife
Thai vegetable peeler
Peeler
Mixing bowl
Serving bowl
Spoon
Mortar and Pestle
Ingredients
400
g
Green Papaya
100
g
Carrots
100
g
Green beans
100
g
Tomato - cherry
4
each
Red chili - Thai
4
each
Garlic cloves
4
each
Lime
(to taste )
20
g
Palm sugar
(to taste )
20
g
Soy sauce
(to taste )
20
g
Tamarind paste
(optional )
60
g
Peanuts
Method
Assemble all the ingredients
Peel papaya and carrot
Julienne papaya and carrot.
Slice green beans, cut cherry tomato in half.
Add garlic and chili to mixing bowl - crush together.
Add palm sugar, lime juice, tamarind paste and soy sauce to the mixing bowl and mix together well.
Add the green beans, green papaya and carrot - mix well.
Check the seasoning and adjust sweetness, sourness, saltiness or spicyness as you like.
Recipe Notes
Recipe variations:
If you cannot source green papaya, you can use turnip, radish or carrots.
Try adding pineapple, apple, sweetcorn or tomato for recipe variations.
Nutrition Facts
Calories:
186
kcal
Carbohydrates:
27
g
Protein:
6
g
Fat:
8
g
Sodium:
385
mg
Potassium:
528
mg
Fiber:
5
g
Sugar:
17
g
Vitamin A:
5421
IU
Vitamin C:
73
mg
Calcium:
59
mg
Iron:
1
mg