Whole30 Green Papaya Salad (Som Tum)
Bring a burst of vibrant, tangy, and spicy flavors to your table with this Whole30 Green Papaya Salad (Som Tum), a refreshing Thai-inspired dish that’s perfect for a healthy lifestyle. This recipe keeps it clean and compliant with Whole30 by using fresh, nutrient-packed ingredients like crisp green papaya, crunchy green beans, sweet cherry tomatoes, and fragrant cilantro, all tossed in a bold and zesty dressing made with lime juice, garlic, bird's eye chili, and Whole30-approved fish sauce. Lightly toasted peanuts add a satisfying crunch, while julienned carrots bring extra color and texture. With just 25 minutes of prep and no cooking needed, this no-fuss salad is ideal as a flavorful side dish or a light, wholesome main course. Perfect for summer meals, clean eating enthusiasts, or anyone looking to enjoy authentic flavors with a healthy twist!
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Recipe Information
Ingredients
- 1 medium green papaya
- 1 cup cherry tomatoes
- 0.5 cup green beans
- 2 large garlic cloves
- 1 bird's eye chili
- 2 tablespoons fresh lime juice
- 1.5 tablespoons fish sauce (Whole30 approved)
- 2 tablespoons unsalted roasted peanuts
- 1 medium carrot
- 0.25 cup cilantro
Instructions
Peel the green papaya and use a mandoline or julienne peeler to shred it into thin strips. Place the shredded papaya into a large mixing bowl.
Cut the cherry tomatoes in half and add them to the bowl with the papaya.
Trim the ends off the green beans and cut them into 1-inch lengths. Add the green beans to the bowl.
Peel and finely mince the garlic cloves. Slice the bird's eye chili thinly. Add both to a small mortar.
In the mortar, pound the garlic and chili to form a rough paste using a pestle. This will help release their flavors.
To the same mortar, add the lime juice and fish sauce. Mix well to combine and set aside.
In a small skillet over medium heat, lightly toast the unsalted roasted peanuts until they become fragrant. Remove from heat and set aside.
Peel and cut the carrot into thin matchsticks and add them to the bowl with the papaya and tomatoes.
Pour the prepared dressing over the shredded papaya mixture. Using your hands or a pair of wooden spoons, toss everything together to well coat the vegetables with the dressing.
Roughly chop the cilantro and add it to the salad, mixing to combine.
Transfer the salad to a serving platter or individual plates.
Sprinkle the toasted peanuts over the salad as a garnish before serving immediately.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 39.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1801 mg | 38% | |
*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.
