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Green Papaya Salad (Som Tam)



Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


4 ounces green papaya
1 clove garlic
3 small hot chili peppers
red or green
1 tablespoon peanuts
1 ounce beans
long, chopped into 1 inch lengths or french beans
2 tablespoons lemon juice
3 tablespoons soy sauce, light
1 teaspoon sugar
1 medium tomatoes
chopped into segments
2 large napa (Chinese) cabbage


Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds.

Set aside.

In a mortar, lightly pound the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening.

Add the long beans and slightly bruise them.

Add the shredded papaya, lightly pound and stir until all the ingredients are blended together.

Add the lemon juice, soy sauce and sugar and stir into the mixture.

Finally add the tomato, stirring once.

Arrange the Chinese cabbage leaves on a serving dish and turn the yam on to them.

Diners should tear off a section of cabbage leaf to use as a scoop for the yam, the two being eaten together.

This dish is especially good with sticky rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 8030% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 968mg 40%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 26%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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