Green Papaya Salad Recipe – Thai-Inspired Tamarind & Chili Dressing

Last Updated on 4 months by Neha Deshmukh

Green Papaya Salad Recipe – Thai-Inspired Tamarind & Chili Dressing

Introduction

Oh, this salad! It’s a burst of sunshine in a bowl, honestly. I first stumbled upon something similar while travelling through Thailand, and I’ve been trying to recreate that vibrant, fresh flavour ever since. This isn’t quite traditional Som Tum – it’s my take, leaning into the wonderful tamarind flavours we love in Indian cuisine. It’s a little sweet, a little spicy, a whole lot tangy, and utterly addictive. You’ll be making this again and again, I promise!

Why You’ll Love This Recipe

This Green Papaya Salad is a fantastic dish for so many reasons. It’s quick to prepare (under 15 minutes!), incredibly refreshing, and packed with flavour. It’s also a great way to use green papaya, which you might not think to reach for otherwise. Plus, the balance of sweet, sour, salty, and spicy is just chef’s kiss.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 400 grams green papaya
• 0.5 teaspoon tamarind
• 2 tablespoons hot water
• 3-4 bird’s eye chilies
• 2 garlic cloves
• 2 tablespoons roasted peanuts
• 2 tablespoons palm sugar
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 small tomato
• 1 tablespoon chopped roasted peanuts (for garnish)
• 1-2 tablespoons cilantro (for garnish)
• Sea salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Green Papaya: Selecting and Preparing

Finding green papaya can sometimes be a little tricky. Look for firm, unripe papayas – they should be bright green and hard to the touch. Avoid any with soft spots or yellowing. You’ll need about 400 grams, which is roughly half a medium-sized papaya.

Tamarind: Understanding its Flavor Profile & Use

Tamarind is the star of the dressing, bringing a lovely tangy sweetness. I use tamarind paste, but you can also use tamarind pulp. If using pulp, soak it in hot water (about 2 tablespoons) for 15-20 minutes, then squeeze to extract the tamarind concentrate.

Bird’s Eye Chilies: Heat Level & Substitutions

These little chilies pack a punch! Adjust the quantity to your spice preference. If you can’t find bird’s eye chilies, Thai chilies or even a pinch of cayenne pepper will work in a pinch.

Palm Sugar: A Traditional Sweetener

Palm sugar has a unique caramel-like flavour that’s perfect for this salad. If you can’t find it, brown sugar is a good substitute, though the flavour won’t be quite the same.

Roasted Peanuts: Enhancing Texture and Flavor

Roasting the peanuts really brings out their flavour. You can buy pre-roasted peanuts, or roast them yourself in a dry pan for a few minutes until fragrant.

Soy Sauce: Regional Variations & Salt Content

I prefer a light soy sauce for this recipe, but you can use dark soy sauce if that’s what you have. Just be mindful of the salt content and adjust accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in the hot water for about 15-20 minutes. Once softened, squeeze the pulp into the water to create a tamarind extract. Set aside.
2. Now, peel, deseed, and grate the green papaya. A food processor with a grating attachment makes this super easy, but a box grater works just fine too!
3. In a mortar and pestle (or a small food processor), mash the bird’s eye chilies and garlic cloves into a coarse paste. This is where the magic happens!
4. To the chili-garlic paste, add the tamarind extract, roasted peanuts, palm sugar, soy sauce, and lemon juice. Mix everything together until the palm sugar dissolves and you have a loose dressing.
5. Roughly chop the tomato and add it to the dressing. Lightly crush the tomato with the back of a spoon to release its juices.
6. In a large bowl, combine the shredded papaya with the dressing. Toss everything together really well, making sure the papaya is evenly coated.
7. Give it a taste! Adjust the seasoning with additional salt, sugar, lemon juice, or chilies as needed. This is your chance to make it perfect for your palate.
8. Finally, garnish with crushed peanuts and cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t over-soak the tamarind, or the extract will become too watery.
• Taste as you go! The balance of flavours is key.
• For a more intense flavour, let the salad sit for 10-15 minutes before serving.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you’re sensitive to spice, start with just one chili and remove the seeds. For extra heat, add more chilies or a pinch of chili flakes. My friend, Priya, loves to add a dash of chili oil for an extra kick!
• Festival Adaptations (Songkran, Thai New Year): This salad is perfect for Songkran! It’s light, refreshing, and embodies the vibrant spirit of the festival.
• Gluten-Free Considerations: Use a gluten-free soy sauce (tamari) to make this salad gluten-free.

Serving Suggestions

This salad is fantastic on its own as a light lunch or appetizer. It also pairs beautifully with grilled fish, chicken, or tofu. I love serving it with sticky rice for a complete meal.

Storage Instructions

This salad is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to a day. The papaya will soften over time, so it won’t be quite as crisp.

FAQs

What is the best way to shred green papaya?

A food processor with a grating attachment is the quickest and easiest way. But a box grater works perfectly well too – just be careful not to grate your fingers!

Can I use lime juice instead of lemon juice?

Absolutely! Lime juice will give it a slightly different flavour, but it will still be delicious.

What can I substitute for palm sugar?

Brown sugar is the best substitute, but you can also use maple syrup or honey.

How do I adjust the spice level of this salad?

Start with fewer chilies and taste as you go. You can always add more, but you can’t take it away!

How long does the salad stay fresh, and can it be made ahead of time?

It’s best eaten immediately, but leftovers will keep for up to a day in the fridge. The papaya will soften, though. I wouldn’t recommend making it too far in advance.

What are the origins of this Green Papaya Salad?

Som Tum, the original Green Papaya Salad, is believed to have originated in Isan (northeastern Thailand). It’s a staple of Thai cuisine and has become popular all over the world. My version is inspired by Som Tum, but with a little Indian twist!