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Surabhi Sehgal
My Vegan version of Som Tam, Thai Papaya Salad. Crunchy, Sweet, Salty and Nutty, this addictively delicious salad recipe is a keeper
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Appetizer, Salad, Side Dish
Cuisine Thai Cuisine, Vietnamese Cuisine


  • Mortar Pestle


  • 1 med size Raw Papaya julienned
  • 8-10 Cherry Tomatoes
  • 8-10 Basil leaves
  • 12-15 Mint leaves
  • 12-15 Coriander leaves with stem
  • 1 stalk of Lemongrass finely chopped
  • 4-5 Kaffir Lime leaves finally sliced
  • 3 tbsp Olive Oil
  • 1 tbsp Coconut Sugar
  • 3 tbsp Lemon Juice
  • 1/2 Cup Roasted Skinned Peanuts
  • 2-3 Bird eye Chillies
  • 2-3 Garlic cloves finely chopped
  • Salt to taste
  • 1 tbsp Palm Sugar/ Raw Sugar/ Coconut Sugar/ Jaggery


To Make the Dressing:

  • To a mixing bowl add Lime Juice, Olive Oil, Palm Sugar, lemongrass, bird eye chillies, kaffir lime leaves and Salt.¬†
  • Mix well and refrigerate¬†for a couple hours so the flavors can steep well.

To Make the Salad

  • Add shredded Papaya, Cherry Tomatoes, Basil, Mint and Coriander to a large bowl.
  • Add the dressing. You can use the mortar and pestle to pound some of the papaya and cherry tomatoes and add to the bowl.¬†
  • Mix well and refrigerate for an hour.
  • Transfer the skinned Roasted Peanuts to the Mortar Pestle and pound coarsely.
  • After an hour, remove the Sakad from the refrigerator. Add the crushed Peanuts anand transfer to a serving bowl. Top with some more crushed Peanuts and fresh herbs. Enjoy
Keyword Raw Papaya Salad, Som Tam