Spicy Vegan Green Papaya Salad — Som Tum Jay
A fully vegan green papaya salad pounded with garlic, bird chillies, lime, palm sugar, soy sauce in place of fish sauce, and tomatoes, finished with crushed peanuts and long beans for a fast crunchy and aggressively spicy lunch plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 200g cherry tomatoes. Cut 120g long beans into 4cm lengths. Crush 60g roasted peanuts coarsely. Peel and shred 560g green papaya into thin strands. Cut 200g raw cabbage into wedges. Gather 10 garlic cloves, 10 bird chillies, coriander leaves, and limes.
Build
Divide ingredients in half. Working in batches, add 5 garlic cloves and 5 bird chillies to a clay mortar with a pinch of salt over low heat. Pound 60 seconds until a coarse paste forms. Add 60g long beans and bruise lightly 30 seconds, crushing gently. Repeat with second batch.
Finish
Stir in 20g palm sugar, 30ml lime juice, and 20ml light soy sauce off heat for each batch. Stir until sugar dissolves completely. Tip in papaya strands and tomato halves for each batch. Toss with pestle 60 seconds until dressing coats every strand and papaya is bruised but crunchy.
Plate
Transfer each batch to serving plates. Top with crushed peanuts, fresh coriander leaves, and cabbage wedges. Serve immediately with lime wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.