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Som Tum (Thai Green “Papaya” Salad)

Provisions Magazine, Plow to Plate

 1 cucumber
 2 carrots
 1 red pepper
 3 New Mexico Suave or shishito peppers (optional)
 Handful of green beans, blanched and frenched
 1.50 cups cherry tomatoes sliced in half (or chopped larger tomatoes)
 1 bunch Thai basil (10-15 leaves)
 1 bunch cilantro (cleaned well, leaves and stems can be used)
 4 large shiso (Japanese mint) leaves
 1 cup roasted peanuts, chopped
 ¼ cup shoyu (soy—use white)
 ¼ cup lime juice
 1 tbsp brown sugar
 1 medium clove garlic, microplaned or finely chopped
 1 tsp grated ginger root
 ¼ cup grape seed or neutral vegetable oil
 pinch of red pepper flakes to taste

Julienne the cucumber, carrots and peppers.


In a small bowl, combine shoyu, lime juice, brown sugar, garlic, oil and red pepper flakes to make the dressing.


Mix all veggies in big bowl, toss with dressing.


Tear or chiffonade the basil and shiso; add just before serving and give one final toss. Garnish with peanuts and cilantro.

Nutrition Facts

Servings 8