Thai Carrot Salad – Som Tum Carrot


Som Tum is a dish from North Eastern (Isan). It became popular in the city of Thailand because of the people moved to work in Bangkok and brought the dish with them. Now it has become popular street food and can be found on almost every corner of Bangkok, Changmai and other Thai cities. There is a great variety of Som Tum styles; some add anchovies, cucumber, crab, prawns etc.

I love to make this dish because I can use all my home grown vegetables and herbs. Original Som Tum, uses only green papaya which is the young unripe papaya and green snake bean (string bean). I’ve tried to grow papaya tree few times, but so far an unsuccessful. It’s a bit cold and there is not enough sun where i’ve planted to date. So I always skip papaya and use shredded carrot instead. It still tastes good without green papaya. If you love spicy, you can add more chilli. This dish is convenient for me as I can use the Thai chilli in my herb garden, it gets a lot of water here in Queensland. Here is the recipe that I use.

Thai Version

Thai Carrot Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 persons

Thai Carrot Salad

If you not have pestle and mortar, use a mixing or salad bowl instead, by crushing garlic, chilli, and green bean on the chopping board. Then mix all ingredient together in the salad bowl, until combined and taste.


  1. 2 cups shredded carrot
  2. 1/2 cup tomato, wedged
  3. 1/3 cup dried shrimps
  4. 1/4 cup toasted peanuts or cashew nuts
  5. 5 green chilies
  6. 4 cloves fresh garlic
  7. 1/2 cup green bean or snake bean (cut into 1"long)
  8. 2 tablespoons fish sauce
  9. 1 1/2 tablespoons palm sugar or raw sugar
  10. 1 tablespoon lime juice
  11. 1 tablespoon tamarind puree


  1. In the wood pestle, use mortar to crush the garlic, chilli shrimps together.
  2. Add sugar, continue beating with the pestle until sugar dissolved, then add the carrot, green bean, fish sauce, tamarind puree, lime juice, tomato. Continue beating until all ingredients mixed well and combined. Taste should be the balance between sweet, hot, salty, and sour.
  3. Put in the serving plate and garnish with peanuts or cashew nuts, serve together with sticky rice and vegetables (e.g. cabbage, green bean, napa, etc.)

About Sunisaoley

Sunisaoley is a Thai housewife living in Australia with her Australian husband and single pre-teen daughter. She loves cooking, gardening and travelling.


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