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Whisk 5 Tbsp. fresh lime juice, 3 Tbsp. (packed) palm sugar or light brown sugar, 2 Tbsp. plus 2 tsp. fish sauce, 2 Tbsp. dried shrimp, chopped, and 4 garlic cloves, minced in medium bowl. Set dressing aside.
Cook 3 Chinese long beans, halved crosswise or 15 green beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
Using julienne peeler, peel 1 1½- to 1¾-pound green papaya, peeled, halved, seeded until you have enough to measure 6 cups. Place in large bowl. Add 10 large cherry tomatoes, halved, 1 cup chopped fresh cilantro, 2 green onions, very thinly sliced, 1 fresh red Thai chile with seeds, thinly sliced, and reserved beans. Pour dressing over; toss. Sprinkle 2 Tbsp. coarsely chopped salted peanuts over and serve.
Editor’s note: This recipe was first printed in our May 2010 issue. Head this way for more of our favorite summer salad recipes →