Som Dtam Green Papaya Salad (from Longtail Kitchen)

  • prep time15 min
  • total time 15 min
  • serves 4 - 6

Courtesy of Angus An of Longtail Kitchen.

13 Ratings
Directions for: Som Dtam Green Papaya Salad (from Longtail Kitchen)


Papaya Dressing

12 Thai bird's eye chili peppers

7 cloves garlic

1 cup palm sugar, crushed (available at most South Asian grocery stores)

juice of 12 limes (1 1/2 cups)

1 cup fish sauce

1 ½ cups cherry tomatoes


¼ cup shelled peanuts

½ cup long beans

24 - 30 cherry tomatoes, halved or quartered

5 cups shredded green papaya

½ cup shredded carrot

dried shrimp (optional)


Papaya Dressing

1. In the bowl of a food processor, combine chili peppers, garlic, palm sugar, lime juice, and fish sauce; process until smooth.

2. Add tomatoes and process for 2 seconds, until tomatoes are roughly chopped; set dressing aside until assembly.


1. In a clay mortar, pound peanuts, long beans, and tomatoes until chunky and combined; add papaya, carrots, and 1 cup of the papaya dressing.

2. Continue pounding for another 10 to 15 seconds, until dressing is absorbed into the papaya.

3. In the bowl of a food processor, process enough dried shrimp to get 1 tablespoon of powder. Garnish papaya salad with the shrimp powder.

4. Note: Extra papaya dressing will keep in the fridge for up to 2 weeks.

See more: Appetizer, Fruit, Nuts, Salad, Thai, Tomatoes

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