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Thai Carrot Cucumber Salad |

Carrot and Cucumber Som Tum | Thai Salad

  • Author: Sherri Pengjad
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Love Som Tum, but don’t have any unripe papaya to make it? Try out my Cucumber Carrot Som Tum! All the flavors of beloved Som Tum without the hassle of trying to find unripe papaya!


  • 25 Thai chili peppers
  • 2 garlic cloves, roughly chopped
  • 1 cup fresh green beans, cut into 2 inch long pieces
  • Juice of 23 limes, to taste
  • 12 tbsp fish sauce, to taste
  • 23 tsp sugar, to taste
  • 2 carrots, grated, or peeled with a Thai papaya peeler
  • 2 cucumbers, cut into long, thin strips or peeled with a Thai papaya peeler
  • 23 tbsp tamarind paste, to taste
  • 1 cup of baby tomatoes of choice
  • 2 cups cooked shrimp peeled with tail-off
  • 1/2 cup salted peanuts


Peel the carrots and cucumbers with a Thai papaya peeler, vegetable julienne peeler or mandoline. Or if you are desperate and don’t have any of these, you can cut the veggies with a knife into pieces similar to the ones in the pic.

In your mortar and pestle, pound the garlic and chilies until it becomes a paste. Add in the carrots, green beans, lime, fish sauce, tamarind and sugar to taste.

Pound the beans and carrots until they have softened some, but still hold their shape, and then add in the tomatoes, and peanuts. Use a spoon to scoop up the ingredients on the bottom to get them to the top when pounding. Just pound until the tomatoes’ juice is coming out, but they still hold their shape, and everything is mixed up. 

Add the cucumbers, and mix it up. Taste it, and add more fish sauce, lime and sugar to taste. I like to have lime as the leading flavor with a savory, slight sweetness backing it up.

If you are using shrimp, boil them for about 30 seconds until cooked and then mix them up into the dish at the end.


  • Prep Time: 10
  • Cook Time: 10
  • Category: Salad
  • Method: Salad
  • Cuisine: Thai