Step 1
Peel the papaya and shred it into thin strips using a julienne peeler or grater.
Step 2
Julienne the carrot and slice the tomato into wedges. Set aside in a large bowl.
Step 3
Crush the garlic and bird eye chilies together using a mortar and pestle to form a coarse paste.
Step 4
Add palm sugar and fish sauce into the mortar and mash gently until sugar dissolves.
Step 5
Squeeze lime juice into the mixture and stir well to combine the flavors.
Step 6
Add long beans to the mortar and lightly bruise them to release flavor without crushing them completely.
Step 7
Transfer the shredded papaya, carrots, and tomatoes into a large mixing bowl.
Step 8
Pour the dressing mixture over the vegetables and toss thoroughly to coat everything evenly.
Step 9
Roughly chop the peanuts and sprinkle them over the salad. Mix lightly.
Step 10
Let the salad sit for 5 minutes to absorb flavors, then serve chilled or at room temperature.
