Begin by peeling the green papaya and slicing it in half to remove the seeds. Shred the papaya into thin strips using a julienne peeler, mandoline, or box grater, aiming for a crisp texture.

Soak the shredded papaya in cold water for about 15 minutes to keep it crunchy.

In a small bowl, combine lime juice, fish sauce, maple syrup, minced garlic, and vinegar if desired. Whisk together until well blended.

After draining the papaya, place it in a large mixing bowl along with shredded carrots, chopped herbs, sliced scallions, and diced chili. Gently toss to combine.

Pour the dressing over the salad and toss thoroughly. Allow the salad to rest for 5 minutes to enhance the flavors.

Transfer to a serving plate and sprinkle roasted peanuts on top just before serving.

Chill in the refrigerator for 10 minutes before serving for the best flavor experience.