Vegan Green Papaya Salad (Som Tum)
Discover the vibrant flavors of Thailand with this Vegan Green Papaya Salad (Som Tum) recipe, a refreshing and tangy dish brimming with bold, plant-based ingredients. Shredded green papaya takes center stage, paired with crisp green beans, juicy cherry tomatoes, and julienned carrot for a delightful crunch. The zesty dressing, made with fresh lime juice, soy sauce, and palm sugar, is infused with a savory kick from garlic and bird's eye chilies, creating a perfect balance of sweet, sour, and spicy flavors. Roasted peanuts and fragrant Thai basil leaves add a finishing touch, elevating this iconic Thai street food into a vegan masterpiece. Ready in just 20 minutes, this no-cook recipe is ideal for a quick lunch, light dinner, or flavorful appetizer. Whether you’re a seasoned som tum lover or new to Thai cuisine, this vegan twist on a classic promises a burst of exotic flavors in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized green papaya
- 10 pieces cherry tomatoes
- 80 grams green beans
- 1 small carrot
- 10 leaves fresh Thai basil leaves
- 2 tablespoons roasted peanuts
- 2 cloves garlic
- 2 pieces bird's eye chilies
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
Instructions
Peel the green papaya and remove the seeds. Use a julienne peeler or a knife to shred the papaya into thin strips. Place in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl with the papaya.
Trim the green beans and cut them into 1-inch pieces. Add them to the mixing bowl.
Peel and julienne the carrot. Add it to the bowl with the other vegetables.
In a mortar and pestle, pound the garlic and chilies until they form a rough paste.
Add the lime juice, soy sauce, and palm sugar to the garlic-chili paste. Mix until the sugar is dissolved and well combined.
Pour the dressing over the shredded papaya and vegetable mixture. Gently toss to coat all the ingredients evenly.
Roughly chop the roasted peanuts and add them to the salad along with the Thai basil leaves. Toss once more.
Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld.
Garnish with additional Thai basil or chopped peanuts if desired before serving.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 52.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2136 mg | 45% | |
*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.
