Start by peeling the green papaya with a vegetable peeler, then cut it in half to remove the seeds.

Use a julienne peeler, mandoline, or a box grater to shred the papaya into thin strips, soaking in cold water to maintain crispness.

In a small mixing bowl, whisk together the lime juice, fish sauce, maple syrup, minced garlic, and optional vinegar, adjusting to taste.

Drain and pat the shredded papaya dry, then toss with shredded carrots, fresh herbs, scallions, and chili.

Pour in the prepared dressing and gently mix until well-coated, then transfer to a serving platter.

Sprinkle with roasted peanuts and serve immediately or let it chill for about 10 minutes to meld the flavors.