Introduction

If you’re craving something fresh, vibrant, and packed with flavor, look no further than this Thai Mango Papaya Salad with Peanut Lime Dressing. Known as Som Tum Mamuang in Thai cuisine, this dish brings together the perfect balance of tangy, spicy, sweet, and savory elements. The salad is bursting with crunchy textures from the julienned green papaya, mango, and other vegetables, making it a highly satisfying and refreshing meal. Topped with a rich peanut lime dressing that ties everything together, this dish is a wonderful combination of flavors and textures that will tantalize your taste buds.

In this post, we’ll take a deep dive into this incredibly popular Thai salad, its origins, ingredients, preparation method, and offer you some exciting variations to tailor the dish to your preferences. Plus, we’ve included a helpful FAQ section to answer all your burning questions about the recipe.

What is Thai Mango Papaya Salad?

Thai Mango Papaya Salad, also known as Som Tum Mamuang, is a traditional Thai dish that is crunchy, spicy, sweet, and tangy all in one bite. The dish is typically served as a side or appetizer and is incredibly refreshing, making it perfect for warm weather. The base of the salad is made from fresh green papaya and mango, along with a combination of carrots, cucumbers, and cherry tomatoes. The salad is then dressed in a peanut-lime sauce that is creamy, slightly tangy, and balanced with the right amount of heat from Thai bird’s eye chilies. Topped with roasted peanuts and fresh herbs, this dish offers a complex yet harmonious flavor profile.

Origin of Thai Mango Papaya Salad

Som Tum Mamuang originates from Thailand, where it’s a staple in Thai street food culture. The traditional Som Tum (green papaya salad) is typically made with unripe papaya, though mango can also be added for a twist of sweetness. The addition of peanut lime dressing adds an extra creamy and nutty layer to the salad. The dish is commonly found in street food stalls, restaurants, and homes throughout Thailand, especially during hot weather when something light and refreshing is needed.

Ingredients for Thai Mango Papaya Salad with Peanut Lime Dressing

To make this vibrant and flavorful salad, you’ll need the following ingredients:

For the Salad

• 1 cup green papaya, julienned or shredded
• 1 cup ripe or semi-ripe mango, julienned (firm, not too soft)
• 1 medium carrot, julienned
• 1 small cucumber, julienned or sliced thin
• ½ cup cherry tomatoes, halved
• 2 scallions or ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro or Thai basil leaves, roughly chopped
• ¼ cup roasted peanuts, roughly chopped
• Optional: 1–2 Thai bird’s eye chilies (thinly sliced) for authentic heat

For the Peanut Lime Dressing

• 2 tbsp lime juice (freshly squeezed)
• 1½ tbsp fish sauce (or soy sauce for a vegetarian version)
• 1½ tbsp brown sugar or palm sugar
• 1 tbsp rice vinegar
• 1½ tbsp creamy peanut butter
• 1 clove garlic, finely grated
• ½–1 tsp chili flakes or Sriracha, to taste
• 1 tbsp water, to thin if needed

Step-by-Step Directions and Preparation Method

1. Prepare the Produce

Start by prepping the ingredients for the salad:

• Julienne or shred the papaya, mango, and carrot into thin strips. If you don’t have a julienne peeler, you can use a mandoline slicer or spiralizer for even strips.
• Combine the julienned vegetables with the cucumber, cherry tomatoes, scallions, and cilantro in a large mixing bowl.

Tip: If you want to enhance the salad with a touch of heat, add 1–2 sliced Thai bird’s eye chilies for an authentic spicy kick.

2. Make the Peanut Lime Dressing

Next, prepare the peanut lime dressing:

• In a small bowl, whisk together lime juice, fish sauce, brown sugar, rice vinegar, peanut butter, garlic, and chili flakes until smooth and well combined.
• Taste the dressing and adjust the flavors to your liking:
  • Add more lime for tanginess,
  • More sugar for sweetness,
  • More fish sauce for saltiness.
• If the dressing is too thick, add a splash of water to thin it to your desired consistency. It should be pourable, not runny.

3. Toss the Salad

Pour the dressing over the salad mixture and toss everything thoroughly to coat the fruits and veggies evenly. Let the salad sit for 5–10 minutes to allow the flavors to meld and absorb.

4. Garnish and Serve

Just before serving, garnish the salad with roasted peanuts and freshly chopped herbs. You can also add a sprinkle of toasted sesame seeds or drizzle some extra lime juice over the top for added flavor.

Serve the salad chilled or at room temperature. This dish is perfect on its own or served alongside other Thai dishes such as grilled lemongrass chicken or coconut shrimp.

Variations of Thai Mango Papaya Salad

Add Protein

For a heartier meal, you can top the salad with grilled shrimp, tofu, or shredded rotisserie chicken. This addition will enhance the protein content, making it a complete dish for lunch or dinner.

Make it Vegan

To make this recipe vegan, simply swap out the fish sauce for soy sauce or a vegan fish sauce alternative. Additionally, you can replace the sugar with palm sugar for a more authentic taste.

Make it Mild

If you prefer a less spicy salad, omit the Thai bird’s eye chilies or substitute them with sweet chili sauce for a milder heat level that still delivers delicious flavor.

Make Ahead

For meal prepping or entertaining, you can make the dressing in advance and keep it separate from the salad ingredients. Toss the salad just before serving to retain the crunch of the vegetables.

Frequently Asked Questions (FAQs) About Thai Mango Papaya Salad

1. Can I use ripe mango instead of green papaya?

While the green papaya provides the salad with a unique texture, ripe mango can be used as a substitute. However, the flavors will be different, and the salad may lean more toward sweetness.

2. Can I make the dressing without peanut butter?

Yes, you can substitute peanut butter with almond butter or cashew butter. The flavor will change slightly, but it will still be creamy and delicious.

3. How can I store leftover salad?

If you have leftovers, store the salad and dressing separately. The salad will keep for about 1–2 days in the refrigerator, but it’s best enjoyed fresh.

4. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that you use gluten-free soy sauce if you’re making the vegetarian version with soy sauce instead of fish sauce.

Conclusion: Thai Mango Papaya Salad

Thai Mango Papaya Salad with Peanut Lime Dressing is the perfect balance of refreshing, tangy, spicy, and sweet flavors, making it a delightful dish for any occasion. Whether you’re enjoying it as a light lunch or pairing it with other Thai dishes, this vibrant salad is sure to impress. With its quick preparation time and endless variations, it’s an ideal recipe to keep on hand for a healthy, flavorful meal. Don’t forget to adjust the dressing and spice levels according to your preferences, and enjoy the burst of flavors with every bite. This salad not only satisfies your taste buds but also provides a nutritious and delicious way to enjoy fresh ingredients.

[tasty-recipe id=”15081″]