Thai Papaya Salad – Sam Tom Thai

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


To garnish:

  • 1 small Hot pepper, red, medium hot, dried
  • 100 g Papaya, green, unripe
  • 3 medium sized Cherry tomatoes
  • 2 medium sized Cloves of garlic, fresh
  • 4 small Onions, red
  • 15 g Peanuts, roasted, salted
  • 1 tbsp Fish sauce, light
  • 2 tbsp Coconut sugar, brown
  • 2 tbsp Lime juice, fresh
  • 5 White cabbage leaves
  • Pepper rings, red
  • Celery leaves
  • Peanut halves


  • Pour boiling water over the shrimp and leave to soak for 10 minutes. Soak the peppers in cold water. Wash the cabbage leaves and line a serving bowl with them.
  • In the meantime, cap the papaya at both ends, peel, core and grate into strips with a medium-fine grater. Wash the tomato and cut in half. Remove the white-green stem. Cap the onions and garlic cloves at both ends, peel and cut into small cubes.
  • Strain the shrimp and peppers and drain well. Put together with the onions, garlic and peanuts in a cutter and coarsely puree by pulsing. Put the puree in a bowl. Add the papaya strips in portions and press carefully with a pestle, turning frequently. Add the tomato pieces and also squeeze gently.
  • Mix in the fish sauce, sugar and lime juice. Season the salad with salt and black pepper, fresh from the mill, to taste and place on the cabbage leaves, serve as a starter and enjoy.


  • Do not use salad oil! Vegans use finely chopped, fresh shiitake mushrooms instead of shrimp.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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