Thai beginnings: Juicy green papaya salad

I have always wanted to try some home Thai cooking but until now it always seemed too complicated and different from what we typically make in Europe. During my frequent travels in Asia including Thailand I have been a witness to many creative flavor perfections- Asian cuisine is deeply involved in making the most out of their varied ingredients especially exotic spices, herbs, fruits and vegetables.

The home of Bangkok street food- Chatuchak market

Som Tam or green papaya is one of my favorite Thai dishes, and while following the recipe I have also discovered how easy and quick it is to make. I am very happy I have attended Le Cordon Bleu and learned proper knife skills that I used to improve the presentation even more.

Som Tam- juicy green papaya salad served on a Chinese cabbage leaf

Som Tam is perfect for the summer months and it represents a prefect balance between sweet, savory, sour and spicy flavors. Furthermore, the crunchiness of the roasted peanuts bring the salad to an entirely different level. For some of you that cannot imagine eating a salad unless it’s a ‘non-salad’ salad, packed with sauces, proteins, fats and croutons I absolutely recommend swapping your ‘non-salad’ for Som Tam.

Healthy eating has been incorporated in Thai cuisine for generations- ‘ready made’ salads sold at Bangkok Chatuchak market

Have this salad for lunch or at dinner as a pre-main course or as an accompaniment to your outdoor barbeques- it is the ultimate summer salad!

1 Large salad


110 g green papaya, peeled and seeds removed
3 small red or green chilies
1 tbsp. of roasted peanuts
25 g French beans chopped into 2.5 cm length
2 tbsp. lemon juice
3 tbsp. soy sauce
1 tsp. sugar
1 medium tomato, sliced
2 large leaves Chinese cabbage for garnish


  1. Peel, deseed and julienne papaya
  2. Roast peanuts in a pan
  3. Chop chilies
  4. Chop French beans into 2.5 cm length
  5. In a bowl crush garlic and chilies, then add the peanuts and crush them as well. Add French beans and bruise them slightly. Add the green papaya and stir slightly
  6. Season with lemon juice, soy sauce and sugar and mix
  7. Finally add the tomato and stir again
  8. Serve on two large Chinese cabbage leaves


How do you like the Som Tam salad? Let me know what you think here, on the indigo memoirs facebook page or tweet @indigomemoirs

Happy summer!

Source: Vatcharin Bhumichitr’s Stylish Thai in Minutes

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