Som Tam Salad

A healthy and tasty treat for brunch, lunch or a casual light dinner…


  • 300 gms Raw Green Papaya
  • 50 gms Beans Sprouts
  • 100 gms Tomato
  • 50 gms Spring Onions
  • 2 sprigs Basil
  • 3 sprigs Coriander
  • 2 nos. Red Chilli
  • 50 gms Snow Peas
  • 25 gms Roasted Peanuts

For Dressing

  • 4 tbsp Soy Sauce
  • 3 tbsp Roasted Peanuts
  • 100 ml Peanut Oil
  • 3 tbsp Salad Oil
  • 3 tbsp Fish Sauce
  • 2 nos. Red Chilli
  • 3 leaves Kaffir lime leaves
  • 3 tbsp Lime Juice


  1. Stir all ‘Dressing’ ingredients together in a bowl. Taste-test for sweetness and spice, adding more honey or chilli to taste. Set aside. Use a sharp knife to peel the green papaya, then grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
  2. Add sliced tomato, spring onion, chilli/cayenne, bean sprouts, green beans and most of the basil. Pour over the dressing, tossing well to combine. Add nuts and toss again. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chilli for a spicier salad.
  3. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts.

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