Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon
Published July 22, 2026
Introduction
For many people, som tam conjures up images of shredded green papaya. But the Thai-style of salad—a combination of sour (som) and pounded ingredients (tam)—can be applied to a wide array of produce. Here, planks of fresh sweet watermelon get the som tam treatment, dressed in lime juice, serrano chile, fish sauce, and peanuts. The resulting salad packs a serious punch: It’s hot, sweet, spicy, salty, and savory, with a buzzing intensity that lingers long after your first bite. You can bulk it out with some protein or noodles, or enjoy it by itself as a refreshing summer side.
Recipe Information
Total Time
10 minutes
Yield
4 servings
Ingredients
- 3 large limes, halved
- 1 serrano chile, thinly sliced
- 3 Tbsp. light brown sugar
- 2 Tbsp. salted roasted peanuts, plus more chopped for serving
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 2 lb. watermelon, rind removed, cut into irregular 2”–3” pieces
- 3 Tbsp. fish sauce
- Mint leaves and/or cilantro leaves with tender stems (for serving)
Preparation
Step 1
Squeeze juice from 3 large limes, halved, into a small bowl; set juice aside. Place spent lime halves in a large resealable plastic bag and add 1 serrano chile, thinly sliced, 3 Tbsp. light brown sugar, 2 Tbsp. salted roasted peanuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; seal bag. Gently smash with a rolling pin until chile and peanuts are coarsely crushed.
Step 2
Open bag and add reserved lime juice, 2 lb. watermelon, rind removed, cut into irregular 2”–3” pieces, and 3 Tbsp. fish sauce. Reseal bag and shake to combine.
Step 3
Transfer watermelon along with any bits and juices to a large shallow bowl. Top with some mint leaves and/or cilantro leaves with tender stems and more chopped salted roasted peanuts.
Recipe Notes
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