Green Papaya, Buckwheat & Cashew Salad

Serves: 4

Chef Top Tip

"This is a twist on a classic Thai green papaya salad called Som Tam. It is wonderfully fresh-tasting, with all the elements of classic Thai cooking. You should prepare this salad immediately before serving, or else the papaya will lose its firm crunchy texture."


  • ½ tsp crushed chilli flakes
  • 120g cashew nuts, roasted
  • 4 garlic cloves, crushed
  • 400g unripe green papaya, peeled, finely shredded or coarsely grated
  • 75g green beans, cut in 1cm lengths
  • 12 red cherry tomatoes
  • 4 shallots, sliced
  • 50g frozen coriander leaves
  • 50ml lime juice
  • 1 tbsp dark brown sugar
  • 125g buckwheat grain, cooked
  • 1 tbsp fish sauce
  • 1 tbsp tamarind paste


  1. Place the chillies, half the cashew nuts and garlic on a mortar and pound together roughly.
  2. If you don’t have a mortar to hand, you could process briefly in a small coffee grinder or blender. The resultant mixture should be coarse, not smooth.
  3. In a bowl, place the shredded green papaya, shallots, beans and tomatoes, add the lime juice, sugar, tamarind paste and fish sauce.
  4. Add the cooked buckwheat, the remaining cashew nuts and coriander leaves
  5. Toss well together and serve immediately.

All products marked in bold are available to purchase through Vegetarian Express.