Soy-Free Spicy Thai Papaya Salad (Som Tum)

Bright, refreshing, and packed with bold, zesty flavors, Soy-Free Spicy Thai Papaya Salad (Som Tum) is the perfect dish for those craving a healthy, allergen-friendly twist on a Thai classic. This vibrant salad features crunchy shredded green papaya and carrots, tangy cherry tomatoes, and crisp green beans, all tossed in a savory-spicy dressing made with fresh lime juice, palm sugar, and a soy-free fish sauce alternative like coconut aminos. The dish balances heat from bird’s eye chilies with a subtle sweetness, and optional garnishes of roasted peanuts and cilantro add an extra layer of flavor and texture. Made in just 20 minutes with simple ingredients and no cooking required, this gluten-free and soy-free salad is an ideal side dish or light main course, paired perfectly with sticky rice for an authentic Thai experience!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Green papaya (shredded)
• 1 cup Carrots (shredded)
• 1 cup Cherry tomatoes (halved)
• 1 cup Green beans (cut into 1-inch pieces)
• 3 whole Garlic cloves
• 2 whole Bird's eye chilies (adjust to taste)
• 3 tablespoons Lime juice (freshly squeezed)
• 1 tablespoon Palm sugar (grated or finely chopped)
• 2 tablespoons Fish sauce alternative (soy-free, such as coconut aminos or mushroom sauce)
• 2 tablespoons Roasted peanuts (crushed, optional for garnish)
• 2 tablespoons Cilantro (optional, chopped for garnish)

Directions

Step 1

Start by preparing the green papaya and carrots. Peel them and use a julienne peeler, mandoline slicer, or a grater to shred them into fine strips. Set them aside in a large mixing bowl.

Step 2

Using a mortar and pestle, pound the garlic cloves and bird's eye chilies together until they form a coarse paste. If you don't have a mortar and pestle, you can finely mince the garlic and chilies instead.

Step 3

Add the lime juice, palm sugar, and fish sauce alternative to the mortar and pestle (or bowl if mixing by hand). Stir or pound gently until the palm sugar is fully dissolved and the mixture is well combined.

Step 4

Add the cherry tomatoes and green beans to the mortar and slightly bruise them with the pestle to release their juices. If not using a mortar, gently press them with the back of a spoon in a mixing bowl.

Step 5

Pour the dressing mixture over the shredded green papaya and carrots in the large bowl. Toss everything together thoroughly, ensuring the dressing is evenly distributed.

Step 6

Taste the salad and adjust seasonings as needed. Add more lime juice for tanginess or additional palm sugar for sweetness. If more spice is desired, finely chop and add extra chilies.

Step 7

Transfer the salad to a serving plate. Garnish with crushed roasted peanuts and cilantro, if desired.

Step 8

Serve immediately as a standalone dish or paired with sticky rice for a complete meal.

Nutrition Facts

Serving size	(1665.6g)

Amount per serving	% Daily Value*
Calories	773.9

Total Fat 11.1g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 862.5mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 31.4g	0%
Total Sugars 94.6g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 385.8mg	0%
Iron 6.6mg	0%
Potassium 3624.0mg	0%

*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.

Source of Calories

Fat: 11.7%

Protein: 7.5%

Carbs: 80.8%