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
Add garlic cloves and bird chillies to a clay mortar with a pinch of salt over low heat. Pound 90 seconds until a coarse paste forms. Add long beans and bruise lightly 30 seconds, crushing gently.
Finish
Stir in 40g palm sugar, 60ml lime juice, and 40ml light soy sauce off heat. Stir until sugar dissolves completely. Tip in papaya strands and tomato halves. Toss with pestle 90 seconds until dressing coats every strand and papaya is bruised but crunchy.
Plate
Transfer 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.