Green Papaya Salad with Jersey Cabbage and Crispy Tofu (Som Tum)

A refreshing and flavorful Thai Green Papaya Salad with a twist. This version incorporates shredded Jersey cabbage for a delightful crunch and uses crispy tofu as a protein source for a vegetarian-friendly meal. The classic Som Tum flavors of lime, chili, peanuts, and (optional) fish sauce are beautifully balanced.

Prep Time

20 minutes

Total Time

40 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.91/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Snack•Salad

Cuisine:

Jersey•Asian•Thai

Main Ingredient:

Fish•Vegetarian

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1block (14-16 oz)Firm or Extra Firm Tofu(Pressed to remove excess water)

£3.00

2cupsGreen Papaya(Shredded or julienned)

£2.50

2cupsJersey Cabbage(Thinly shredded)

£0.75

1cupCherry Tomatoes(Halved or quartered)

£1.50

0.5cupGreen Beans(Trimmed and cut into 1-inch pieces)

£0.80

0.5cupCarrot(Shredded or julienned)

£0.25

2clovesGarlic(Minced)

£0.30

1Thai Bird's Eye Chilies(Adjust to your spice preference, finely chopped)

£0.50

3tablespoonsLime Juice(Freshly squeezed)

£0.40

2tablespoonsFish Sauce (or Soy Sauce/Tamari)(Use soy sauce or tamari for vegetarian/vegan option)

£0.15

1tablespoonPalm Sugar (or Brown Sugar)(Packed)

£0.10

0.3cupRoasted Peanuts(Roughly chopped)

£0.60

2tablespoonsVegetable Oil(For frying tofu)

£0.10

0.3cupCilantro(Roughly chopped, for garnish)

£0.70

Total Cost

£11.65

£2.91 per serving

Instructions

1.
Prepare the Tofu: Cut the pressed tofu into 1/2-inch cubes. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Alternatively, bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, or air fry at 375°F (190°C) for 15-20 minutes. Drain on paper towels.
2.
Prepare the Dressing: In a mortar and pestle (or a small bowl), combine the garlic and chilies. Pound or crush them into a paste. Add the lime juice, fish sauce (or soy sauce/tamari), and palm sugar (or brown sugar). Mix well until the sugar is dissolved. Taste and adjust the seasoning as needed.
3.
Assemble the Salad: In a large bowl, combine the shredded green papaya, shredded Jersey cabbage, halved cherry tomatoes, green beans, and shredded carrot.
4.
Dress the Salad: Pour the dressing over the salad and toss well to combine.
5.
Add the Crispy Tofu and Peanuts: Add the crispy tofu and chopped roasted peanuts to the salad. Toss gently to combine.
6.
Garnish and Serve: Garnish with chopped cilantro and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

375 kcal / 1569 kJ

Carbs

24g

9% of RDA

Fat

23g

33% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of chilies to your desired spice level.

If you don't have a mortar and pestle, you can finely mince the garlic and chilies and mix them directly with the other dressing ingredients.

For a more intense flavor, lightly toast the peanuts before chopping them.

This salad is best served fresh. The vegetables will release moisture over time.

Add other vegetables such as long beans, or chinese long beans for variety.

Add dried shrimp to the salad for a more authentic experience.

Cooking Equipment

Large Bowl

Wok or Large Frying Pan

Mortar and Pestle (optional)

Oven or Air Fryer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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