Serves 4 as a side


  • 1 garlic cloveSpicy Papaya Salad - Somtam 1
  • 1-3 Thai bird’s eye chillis (4-6 if you like it extra spicy)
  • 1 lime, cut to wedges
  • 30g (scant ¼ cup) palm (coconut) sugar
  • 30ml (2 tbsp) light soy sauce
  • 1 medium green papaya, julienned*
  • 1 carrot, julienned
  • 50g (1/3 cup) uncooked yard long or fine green beans, cut into roughly ‘carrot baton’ length
  • 100g (1/2 cup) cherry tomatoes, halved
  • 20g (1/8 cup) roasted peanuts, optional


  1. Add garlic and chillis into krok** and smash with pestle to mix them coarsely before adding coconut sugar and pounding until fully dissolved.
  2. Add soy sauce and the juice of one lime and mix well.
  3. Add julienned green papaya, carrots and yard long beans to the somtam and smash them all together, and toss until thoroughly dressed – this is much easier with the help of a big serving spoon.
  4. Roughly smash peanuts, if using, and then add cherry tomatoes and toss them around to mix through the salad. Serve with glutinous rice for an easy meal, or as a side salad.

Per 100g Calories: 84, Carbohydrates: 12.0g, Sugars: 11.0g, Fat: 2.6g, Saturates: 0.5g, Protein: 2.6g, Salt: 1.0g

* These can be hard to find, and are very different to ripe papaya. If you can’t find green papaya, we recommend using fresh Granny Smith apples.
** Traditionally, somtam is made in a large wooden krok (what Thai’s call a pestle and mortar), because green papaya especially needs to be pounded to be slightly softened and to take up all of the flavours. If you don’t have access to a wooden krok, we recommend using Granny Smith apples, finely chopping other ingredients such as chillies and garlic, and combining in a mixing bowl.

Recipe Courtesy of Greedy Khao (

Taken from June 2018 (Issue 39) Vegan Life Magazine

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