Slice the beans into long, thin (julienne) strips, blanch and put to one side. Peel the carrots, slice into long thin (julienne) strips, blanch and put to one side. Slice the Chinese cabbage into very thin, long (julienne) strips and put to one side. Peel the papaya, remove the seeds and cut into bite-sized pieces. Chop the chives into fine, diagonal slices and pick the coriander with small stalks. Mix all the vegetables and nuts loosely together and marinade with the tamarind vinaigrette.