Start by peeling the green papaya and cutting it in half to remove the seeds. Use a julienne peeler or a mandoline to shred the flesh into fine strips, then place them in a bowl of cold water.

In a small bowl, whisk together the fresh lime juice, fish sauce, maple syrup, minced garlic, and optional vinegar for the dressing. Adjust to taste.

Once the papaya is prepped, drain and pat it dry before adding it to a large mixing bowl. Add the shredded carrots, chopped herbs, chopped scallions, and chili or chili flakes. Gently toss the ingredients together.

Pour the prepared dressing over the salad mixture and toss everything together thoroughly to ensure the papaya and vegetables are coated with the dressing.

Transfer the salad to a serving platter or individual bowls and sprinkle with roasted peanuts. Chill in the refrigerator for about 10 minutes before serving.