This is one of my favourite salads that I love getting at Thai restaurants. This Thai version of papaya salad (som tum) is made vegan without the use of the pungent fish sauce.  This salad is so flavourful and tasty and is especially better when the ingredients have had time to sit and mix together in its juices. The salad can be eaten alone, or eaten in lettuce cups.


  • I medium green papaya
  • 1 large carrot
  • 2 large cloves of garlic
  • 2 birds eye chilies (aka Thai chili) – add more or less depending on your preference of spice
  • Juice from two medium lemons (lime juice works as well)
  • 3 tbsp tamari (or coconut aminos)
  • 2 tbsp coconut sugar
  • 10-12 grape sized tomatoes
  • sprigs of cilantro
  • 1tsp celtic sea salt



  1. This salad tastes best when made in a mortar and pestle. However, if you do not own one, a big mixing bowl will suffice.
  2. Pound garlic, chili in mortar. Use food processor if you do not own mortar and pestle. Add tomatoes and pound ingredients together.
  3. Add lemon juice, tamari, salt and sugar. Pound till ingredients mix into a wet paste
  4. Add shredded papaya and carrot and mix with tongs or pound in ingredients with mortar.
  5. Taste salad and add more spice, or seasoning (tamari, lemon juice) depending on taste.
  6. Use a pestle in one hand and a large spoon in the other, as you pound and mix ingredients together.  Use tongs if a mortar and pestle are unavailable.
  7. Garnish with cilantro.


Additional Ingredients

  • long green beans
  • bean sprouts
  • peanuts/cashews
  • fresh herbs




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