Crisp, tangy, and refreshingly bold, this vegan takes on the classic Thai Som Tum swaps out fish sauce for naturally salty-sweet coconut aminos, preserving the vibrant flavor while keeping it entirely plant-based. Shredded green papaya provides a satisfying crunch, paired with cherry tomatoes, green beans, and roasted peanuts. Brightened with Thai chilies and fresh lime juice, this famous Thai salad strikes the perfect balance of sweet, sour, salty, and spicy.
Serve it with warm Thai sticky rice and an ice-cold Singha beer for a truly refreshing and authentic meal experience.
Ingredients
For the Salad
2 cups shredded green papaya and carrots
1 cup cherry tomatoes, halved
½ cup long green beans, trimmed and cut into 1.5-inch pieces
¼ cup roasted peanuts (unsalted preferred)
2–4 Thai red chilies, thinly sliced (adjust to taste)
2-3 cloves garlic
For the Dressing
3 tbsp fresh lime juice
3 tbsp coconut aminos (vegan and gluten-free alternative to Thai fish sauce)
2 tbsp coconut sugar
1 tsp tamarind paste (optional, for added tanginess)
In a mortar and pestle, lightly pound the garlic cloves and Thai red chilies.
Add the green beans and roasted peanuts to the mortar. Gently pound a few times to bruise the beans and slightly crush the peanuts for added texture.
Pour in the lime juice, coconut aminos, coconut sugar, and tamarind paste (if using). Mix well with a spoon to dissolve the sugar and blend the flavors.
Add the shredded green papaya, halved cherry tomatoes, and a few small wedges of fresh lime with the skin on (optional).
Using a spoon and pestle, gently mix everything together until evenly coated and slightly softened.
Serve fresh, ideally with Thai sticky rice and a cold Singha beer for an authentic pairing.
Recipe Note
Tip (No Mortar and Pestle?)
If you don’t have a mortar and pestle:
• Finely mince the garlic and smash the chilies and green beans with the back of a knife.
• Mix the dressing separately in a bowl, then combine all ingredients in a large mixing bowl.
