Green Papaya Salad

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thai green papaya salad with green beans, tomatoes, peanuts, with a tangy pungent chili lime dressing in white bowl on placemat

Green Papaya Salad (aka Som Tum) combines sweet, sour, salt and spice perfectly balanced for the palette. This low-cost, low-calorie, nutritious salad is an easy to make impressive dish that only takes about an hour from start to finish. Adding grilled shrimp makes this salad a complete satisfying meal. I served the salad without any shrimp, peanuts were the protein.

Green papaya is one of those super-fruits whose nutritional benefits are endless. In reading up, I realized it offers similar benefits of cocoa, plus it’s full of digestive enzymes for your stomach and it works wonders for the skin.

My local grocer did not carry green papaya, so I headed over to an asian market

You can buy green papaya that has already been peeled and julienned at your local asian market, that saves a lot of time and effort, but it was fun making this at home and I appreciated the freshness of the green papaya that I cut by hand. If this tutorial below is too difficult to follow, try this.


Adapting our Thai Green Papaya Salad Recipe

You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this Papaya Salad recipe. Here are some ideas:

  • Blend in other fresh shellfish like lobster or scallops
  • Skip the shellfish and top with seared and spicy flank steak
  • Replace peanuts with Marcona Almonds

If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

thai green papaya salad with green beans, tomatoes, peanuts, with a tangy pungent chili lime dressing in white bowl on placemat

Thai Green Papaya Salad

Course: Salad
Cuisine: Thai
Keyword: Thai Green Papaya Salad
Prep Time: 40 minutes
Servings: 4
Calories: 312kcal

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For the Salad

  • green papaya shredded
  • 15  cherry tomatoes halved
  • 20  green beans blanched and julienned
  • scallions cut into long matchstick-like pieces
  • bean sprouts
  • carrots julienne
  • 1/2  c cilantro chopped
  • 1/2  thai basil fresh leaves left whole or chopped
  • tbsp.  dried shrimp
  • tbsp.  peanuts toasted
  • lettuce leaves for serving
  • grilled shrimp optional


  • cloves garlic
  • chili peppers seeds removed, to taste
  • tbsp. fish sauce
  • tbsp.  olive oil extra virgin
  • lime juiced
  • tbsp. Waxing Kara Honey


Prepare Green Papaya:

  • If you can only find whole green papaya, the papaya can be peeled with a potato peeler and shredded using a regular cheese grater (use the larger holes). Or peel the skin and use a knife to chop the surface, then peel off the grass-like fruit in a non-uniform fashion as shown above. Many Asian supermarkets have pre-shredded green papaya, ready to go.


  • Smash garlic clove. Chop and crush chili peppers just enough to release some heat. Add fish sauce, oil, lime juice and honey to the bowl. Whisk to slightly emulsify the ingredients.

To make salad:

  • In a large bowl, combine halved tomatoes and green beans, scallions, carrots, bean sprouts. Add dried shrimp. Add some dressing and mix.
  • Add the green papaya, cilantro and most of the basil. Add balance of dressing, tossing well to combine.
  • Add toasted peanuts. Use your hands to combine. Serve on a bed of lettuce leaves and garnish with Thai basil.

Make Ahead Tip:

  • You can make this salad ahead of time by combining all ingredients except the nuts and the dressing. Cover well and refrigerate several hours, or overnight. Add the dressing and peanuts at the last minute, toss and serve.


Calories: 312kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 877mg | Potassium: 1022mg | Fiber: 8g | Sugar: 28g | Vitamin A: 13920IU | Vitamin C: 150.6mg | Calcium: 190mg | Iron: 3.9mg

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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