Vegan Som Tam (Green Papaya Salad)

Brighten up your table with the vibrant, refreshing flavors of Vegan Som Tam (Green Papaya Salad), a beloved Thai classic turned plant-based! This zesty, crunchy salad features shredded green papaya and carrot, crisp green beans, and juicy cherry tomatoes, all tossed in a tangy-sweet dressing made from tamarind paste, lime juice, and coconut sugar. Elevated with the bold kick of bird’s eye chili and the satisfying crunch of roasted peanuts, this recipe delivers a harmonious balance of sour, spicy, salty, and sweet flavors. Easily prepared in just 20 minutes, our vegan take on this iconic dish is perfect as a light lunch, a side dish, or a crowd-pleaser at your next gathering. Fresh, spicy, and naturally gluten-free, this green papaya salad is a celebration of Thai cuisine that you won’t want to miss!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 1 medium (about 500g) Green papaya
• 1 small Carrot
• 50 grams Fresh green beans
• 8 pieces Cherry tomatoes
• 2 pieces Garlic cloves
• 1 piece (adjust per spice preference) Bird’s eye chili
• 30 grams Roasted peanuts (unsalted)
• 1 tablespoon Coconut sugar
• 1 tablespoon Tamarind paste
• 2 tablespoons Fresh lime juice
• 1 tablespoon Soy sauce (gluten-free, if needed)
• 1 tablespoon Vegan fish sauce (optional)

Directions

Step 1

Peel the green papaya and carrot. Using a julienne peeler or grater, shred them into thin strips. Place the shredded papaya and carrot in a large mixing bowl.

Step 2

Trim and cut the green beans into 2-inch pieces. Blanch them in boiling water for 1-2 minutes until tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and add them to the mixing bowl.

Step 3

Slice the cherry tomatoes in half and add them to the bowl with the papaya, carrot, and green beans.

Step 4

In a mortar and pestle, add the garlic cloves, bird’s eye chili, and roasted peanuts. Pound gently until the mixture is coarsely crushed but not a paste.

Step 5

Add the coconut sugar, tamarind paste, lime juice, soy sauce, and vegan fish sauce (if using) into the mortar. Mix well to create a dressing.

Step 6

Pour the dressing over the salad mixture in the bowl. Toss everything together thoroughly to coat the vegetables evenly in the dressing.

Step 7

Taste and adjust seasonings as needed, adding more lime juice for tanginess or soy sauce for saltiness.

Step 8

Transfer the salad to a serving dish. Garnish with a few extra roasted peanuts and serve immediately for the freshest flavor.

Nutrition Facts

Serving size	(860g)

Amount per serving	% Daily Value*
Calories	569.4

Total Fat 17.0g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1587.0mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 16.3g	0%
Total Sugars 60.1g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 199.9mg	0%
Iron 4.3mg	0%
Potassium 1941.1mg	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: 24.5%

Protein: 9.6%

Carbs: 65.9%