If using green papaya, peel off the skin and then use a julienne to cut the papaya. Alternatively you can also use a cheese greater to shred the papaya.
If using apples, cut off the peel and then quarter and core the apples. Cut the apple into slices and then cut each slice into long thin pieces like a matchstick.
In a pestle and mortar combine the chilli, garlic (and date if Whole30) and pound into a paste then add in the fish sauce, honey, lime juice and tamarind paste and blend.
Place the green beans and tomatoes in the pestle and mortar and gently pound to slightly bruise. Transfer the tomatoes and green beans to a bowl.
If using green papaya, add it to the pestle and mortar and pound to infuse the sauce into the fruit. If using apple you can skip this step as the shredded apple will bruise too easily and become mush.
In a large bowl combine the green papaya/apple, sauce, shredded carrots, tomatoes, beans and chopped nuts. Toss to combine and then sprinkle with chopped cilantro and optionally thai basil before serving.