Thai green papaya salad with carrot and long beans is one of those dishes that hits every taste note perfectly—sweet, salty, sour, spicy, and umami all in one crunchy, refreshing bite. Known in Thailand as som tam salad, this vibrant dish is a cornerstone of Thai salad recipes, offering bold flavor without the need for heavy sauces or complex cooking. It’s fresh, clean, and packs just the right amount of spicy chili heat to wake up your taste buds. Whether you’re a lover of all things Thai or just starting to explore green papaya recipes, this salad is the perfect gateway into the colorful world of Thai papaya salad recipe traditions.
Crunchy Thai Green Papaya Salad with Carrot and Long Beans
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Side Dish
Cuisine Thai
Large mortar and pestle Traditional for making som tam, helps to bruise the ingredients and release their flavors.
Julienne peeler or box grater For shredding the papaya and carrot into fine, noodle-like strips.
Mixing bowl For combining the salad if you’re not using a mortar and pestle.
Cutting board and sharp knife Essential for prepping vegetables and chopping chilies.
For the Salad
- 2 cups shredded green papaya firm, unripe papaya
- 1 medium carrot peeled and julienned
- 1/2 cup long beans also called yard-long beans, cut into 2-inch pieces
- 1/2 cup cherry tomatoes halved
- 2 tablespoons roasted peanuts lightly crushed
- 2 tablespoons dried shrimp optional, but authentic
- 2 cloves garlic minced
- 1 –2 Thai bird's eye chilies finely chopped (adjust to heat preference)
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or substitute with brown sugar
- 1 teaspoon tamarind paste optional but recommended for tang
Prepare the Green Papaya
Start by peeling the green papaya and cutting it in half lengthwise. Scoop out the seeds and use a julienne peeler or box grater to shred the flesh into thin, noodle-like strands. Place the shredded papaya in a bowl of ice water for 10 minutes to enhance the crunch. Drain and set aside.
Prep the Vegetables
Julienne the carrot and chop the long beans into 2-inch segments. Halve the cherry tomatoes. Set all prepped veggies aside.
Make the Dressing
In your mortar and pestle, combine garlic and chilies. Pound until they form a coarse paste. Add the palm sugar, fish sauce, and lime juice. Pound gently to mix and dissolve the sugar. Add the tamarind paste if using. This dressing should be spicy, tangy, and just slightly sweet.
Add the Flavors
Add the dried shrimp and long beans into the mortar. Lightly bruise them to soften and infuse them with the dressing. Then toss in the shredded papaya and carrots. Pound lightly while turning the mixture with a spoon to coat everything in the dressing without breaking the vegetables.
Mix and Finish
Finally, add the cherry tomatoes and crushed peanuts. Give it one last gentle mix. Serve immediately for maximum freshness and crunch.
Pairings
This thai green papaya salad recipe makes a stellar side dish or light main. Here are some ways to serve and pair it:
- Sticky Rice: A traditional accompaniment in Thai cuisine. The neutral flavor of sticky rice balances the bold, spicy tang of the salad.
- Grilled Meats: Pair it with grilled chicken thighs, pork skewers, or Thai-style grilled beef. The salad's acidity cuts through fatty meats beautifully.
- Thai Peanut Salad: If you’re planning a Thai spread, adding a creamy Thai peanut salad or even a zippy Thai mango salad recipe can round out the meal.
- Fresh Spring Rolls: Serve alongside vegetarian or shrimp spring rolls for a fresh, crunchy contrast.
- Papaya Bowl Dessert: Finish your Thai-inspired meal with a sweet papaya bowl filled with sticky rice and coconut milk, blending savory and sweet papaya recipes into one menu.
FAQs
1. Can I use a different type of papaya?
Only green papaya (unripe) works for this salad. Ripe papaya is too soft and sweet for the bold, sour-spicy dressing. Save the ripe fruit for papaya recipes dessert like smoothies or fruit bowls.
2. What can I substitute for long beans?
If you can’t find long beans, you can use regular green beans. Just blanch them for 30 seconds in boiling water and cut into 2-inch pieces to mimic the texture.
3. Is there a vegetarian version?
Yes. Omit the fish sauce and dried shrimp, and replace fish sauce with soy sauce or a vegan fish sauce alternative. The result is still a flavorful raw papaya salad with lots of texture and zing.
4. Can I make this ahead of time?
It’s best served fresh, but you can prep the dressing and shredded vegetables in advance. Keep them separate and combine just before serving to retain the signature crunch.
5. Can I try other variations?
Absolutely! This dish is highly customizable. Add shredded cabbage to create a hybrid Thai cabbage salad, or use green mango instead of papaya for a variation based on a Thai mango salad recipe. You can even add grilled shrimp or tofu for protein.
