Soy-Free Green Papaya Salad (Som Tum)
Elevate your salad game with this **Soy-Free Green Papaya Salad (Som Tum)**—a vibrant, gluten-free twist on the traditional Thai classic. Bursting with fresh and bold flavors, this quick and easy recipe combines crisp shredded green papaya, tangy lime juice, juicy cherry tomatoes, and green beans for a delightful crunch. A flavorful dressing, made with a fish sauce substitute, palm sugar, and garlic, brings the perfect balance of sweet, spicy, and savory. Topped with roasted peanuts and fresh cilantro, this salad is a colorful and refreshing side or light main dish that’s ready in just 15 minutes. Perfect for those looking for soy-free, gluten-free, or dairy-free options, this dish offers authentic Thai flavors while catering to dietary preferences.
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Recipe Information
Ingredients
- 1 medium Green papaya
- 8 pieces Cherry tomatoes
- 100 grams Green beans
- 2 pieces Garlic cloves
- 2 pieces Bird's eye chili
- 1 large Lime
- 2 tablespoons Palm sugar
- 2 tablespoons Fish sauce substitute
- 30 grams Roasted peanuts
- 10 grams Fresh cilantro
- 0.5 teaspoon Salt
Instructions
Peel and seed the green papaya, then shred it using a julienne peeler or mandoline. Place the shredded papaya in a large bowl.
Trim the green beans and cut them into 1-inch segments. Blanch the green beans in boiling water for 2 minutes, then transfer to ice water to stop the cooking process. Drain and add to the bowl with the papaya.
Slice the cherry tomatoes in half and add them to the bowl with the papaya and green beans.
In a mortar and pestle, pound the garlic cloves and bird's eye chilies into a coarse paste. Transfer the mixture to a small bowl.
Squeeze the juice from the lime into the bowl with the chili-garlic paste. Add the palm sugar, fish sauce substitute, and salt. Stir until the palm sugar is dissolved.
Pour the dressing over the papaya mixture and toss until all the ingredients are well combined and coated in the dressing.
Roughly chop the roasted peanuts and add them to the salad. Gently toss to distribute the peanuts evenly.
Chop the fresh cilantro and sprinkle over the top of the salad as a garnish.
Serve the salad immediately or chill it in the refrigerator for about 10 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 65.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
