Soy-Free Som Tam (Green Papaya Salad)
Experience a refreshing twist on a Thai classic with this Soy-Free Som Tam (Green Papaya Salad). This vibrant and zesty dish is a perfect fusion of crunch, spice, and tang, shining without the use of soy-based sauces. Crisp green papaya and carrot are julienned into delicate strips, tossed with juicy cherry tomatoes, tender long beans, and a burst of heat from fresh Thai chilies. The magic lies in the umami-rich dressing, made with lime juice, palm sugar, and a soy-free fish sauce alternative like coconut aminos, ensuring this recipe suits a variety of dietary needs. Lightly crushed roasted peanuts add a satisfying crunch, making every bite irresistible. Ready in just 20 minutes with no cooking required, this gluten-free, dairy-free, and soy-free salad is perfect as a refreshing appetizer or a standout side dish. Serve it fresh and watch it disappear in no time!
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Ingredients
- 1 medium-sized (about 600g) Green papaya
- 1 medium-sized Carrot
- 10 pieces Cherry tomatoes
- 2 small Garlic cloves
- 2 pieces (adjust to taste) Fresh Thai chilies
- 3 tablespoons Lime juice
- 2 tablespoons, finely grated Palm sugar
- 2 tablespoons Fish sauce substitute (e.g., coconut aminos or seaweed-based sauce)
- 2 tablespoons, roughly chopped Roasted peanuts
- 4 pieces (about 50g) Long beans (or green beans)
Directions
Step 1
Peel the green papaya and carrot. Shred them into thin, julienned strips using a julienne peeler, mandoline, or box grater. Place the shredded papaya and carrot in a large mixing bowl.
Step 2
Cut the long beans into 1-inch pieces. Halve the cherry tomatoes and set them aside.
Step 3
In a mortar and pestle, pound the garlic cloves and Thai chilies together until they form a rough paste. If you don’t have a mortar and pestle, use the flat side of a knife to crush the ingredients, then finely chop.
Step 4
Add the palm sugar to the garlic-chili paste and pound (or stir) until it dissolves. Stir in the lime juice and fish sauce substitute until well combined.
Step 5
Add the long beans, halved cherry tomatoes, and roughly crushed roasted peanuts to the mortar. Gently pound and toss to slightly bruise the vegetables and help them absorb the dressing.
Step 6
Pour the dressing mixture over the shredded papaya and carrot in the mixing bowl. Use your hands (or tongs) to gently toss everything together until evenly coated.
Step 7
Plate and serve immediately. Garnish with additional chopped peanuts if desired.
Nutrition Facts
| Serving size | (1212g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 618.9 |
| Total Fat 12.0g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 658.3mg | 0% |
| Total Carbohydrate 131.0g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 77.1g | |
| Protein 15.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 270.8mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2782.8mg | 0% |
Source of Calories