Name: Thai Mango Papaya Salad with Peanut Lime Dressing (Som Tum Mamuang Inspired)
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 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; 2 tbsp lime juice (freshly squeezed); 1½ tbsp fish sauce (or soy sauce for 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

Description

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.

Ingredients

Scale

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 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

Instructions

1. Prepare the produce

Julienne or shred the papaya, mango, and carrot into thin strips.
Tip: If you don’t have a julienne peeler, use a mandoline or spiralizer.
Combine in a large mixing bowl with cucumber, tomatoes, scallions, and cilantro.

2. Make the peanut lime dressing

In a small bowl, whisk together lime juice, fish sauce, brown sugar, rice vinegar, peanut butter, garlic, and chili flakes.
Taste and adjust:
- Add more lime for tang,
- More sugar for sweetness,
- Or more fish sauce for saltiness.
Add a splash of water if the dressing is too thick — it should be pourable but not runny.

3. Toss the salad

Pour the dressing over the salad and toss well to coat all the fruit and veggies.
Let it sit for 5–10 minutes to absorb flavor (optional but recommended).

4. Garnish & serve

Top with roasted peanuts and fresh herbs.
Serve chilled or at room temperature.
Optional: add a sprinkle of toasted sesame seeds or a drizzle of extra lime juice just before serving.

Notes

For extra crunch and flavor, sprinkle the salad with chopped roasted peanuts and fresh cilantro before serving. Serve chilled as a refreshing side dish or light lunch, and add a few thinly sliced red chilies if you like it spicier.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw / Tossed
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 180

Keywords: Som Tum Mamuang, Thai green papaya salad, mango papaya salad, Thai salad with peanut dressing