Begin by peeling and seeding the green papaya. Use a julienne peeler or grater to shred it into fine strips, immersing the shredded papaya in cold water to keep it crisp.

In a small bowl, whisk together the lime juice, fish sauce, maple syrup, minced garlic, and optional vinegar until well combined. Taste and adjust if necessary.

Drain the papaya and pat dry. In a large mixing bowl, combine the papaya, shredded carrots, herbs, scallions, and chopped chili. Toss gently.

Pour the tangy dressing over the salad ingredients and toss gently using two forks to coat everything evenly.

Transfer to a plate and sprinkle with roasted peanuts before serving. Chill for about 10 minutes for enhanced flavors if desired.