OOOOO, Mommy! San Francisco Som Tam - Green Papaya Salad with Vegan & Paleo Options
Recipe type: Salad
Cuisine: Thai
Prep time: 
Total time: 
Serves: 8 side portions
Southeast Asia's most popular salad, green papaya with sweet & salty lime dressing!
  • 1 green papaya*, peeled and seeded, shredded with a mandoline
  • 2 carrots, finely julienned
  • ½ c chopped blanched snake beans** in ½” pieces
  • ½ c halved grape tomatoes
  • ½ c cilantro leaves
  • ¼ c chopped roasted peanuts - or cashews if you’re keeping it Paleo
  • 1 head green leaf, red leaf, romaine, or butter lettuce
  • Dressing:
  • 3 T fish sauce***
  • 3 T lime juice
  • 2 T grated palm sugar – or in this case, coconut palm sugar
  • ½ - 1 small fresh red chili, deseeded and finely chopped
  1. Combine all the ingredients of the dressing and set aside.
  2. Toss the papaya, carrots, beans, tomatoes with the dressing in a large bowl. Line a serving dish with washed lettuce leaves and arrange dressed salad on top. Garnish with cilantro leaves, chopped roasted peanuts, and crispy shallots. Enjoy!
  3. * Green papayas are best found at Asian markets, and some Latin ones, as well. If you can’t find them in your locale, a great substitute is chayote squash, also known as christophene or mirliton. It’s a small, pear-shaped sqquash with a pit that is far more available!
  4. ** I like to use whatever the farmer’s market’s got on hand! Springtime in California means that we have sugar snaps and snow peas (mangetout) at our fingertips
  5. *** Tamari if you’re keeping it plant-based, coconut aminos if plant-based AND Paleo!
Recipe by Chef Nicole Poirier at