This vibrant salad combines shredded green papaya with crisp long beans, juicy cherry tomatoes, and crunchy roasted peanuts, all tossed in a dressing of lime juice, fish sauce, palm sugar, and fiery chillies. Each bite is a perfect balance of sweet, sour, salty, and spicy notes, reflecting the dynamic flavours of Thai street food. Light yet intensely flavorful, Som Tum is a refreshing dish that’s enjoyed across Thailand and around the world, ideal as a side, a light lunch, or the centerpiece of a Thai-inspired feast.

For Ramadan 2026, we have partnered with Barceló Nasandhura Malé hotel to share this zesty and refreshing recipe of Thai Papaya Salad for your iftar table.

What You Need

For the salad (serves 4):

• 300 g green papaya, shredded
• 200 g carrot, julienned
• 80 g long beans, cut into 3–4 cm pieces
• 1 medium tomato, cut into wedges
• 40 g roasted peanuts, lightly crushed
• 2–3 Thai chilies, finely chopped
• 1½ tbsp tamarind paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• Juice of 2 limes
• Fresh coriander for garnish

Preparation

Prepare the dressing

In a small bowl, combine the palm sugar, tamarind paste, fish sauce, and juice of 1 lime. Stir and mash until the sugar is completely dissolved.

Prepare the chilli-garlic base

- In a large mortar and pestle, pound the garlic and Thai chilies until they form a rough paste.
- Add the long beans to the mortar and lightly bruise them with the pestle.
- Add half of the roasted peanuts (20 g) and crush them firmly with the pestle.
- Gently press in the tomato wedges to release their sweet juices into the mixture.
- Add the fresh coriander and lightly press it to "wake" its aroma.

Combine the salad

- Pour the prepared dressing into the mortar and mix gently with a slow, steady rhythm.
- Add the juice of the remaining 1½ limes and mix well.
- Toss in the shredded papaya and julienned carrots, lightly pounding and mixing them with the pestle and spoon to coat evenly.

Final touches

Plate the salad high for a beautiful presentation.
- Scatter the remaining roasted peanuts and extra cherry tomatoes (if desired) on top.
- Garnish generously with fresh coriander.

The beauty of Thai papaya salad lies in its vibrant balance of flavours—sweet, sour, salty, and spicy all in one bite. The slow pounding technique releases the aroma of the herbs and melds the dressing with the crisp vegetables, creating a refreshing, bold, and unforgettable dish. Serve immediately and enjoy the freshness and crunch in every mouthful.