Begin by peeling the green papaya and carefully removing any seeds inside. Use a julienne peeler, mandoline, or grater to shred the papaya into thin strips, resembling slaw. This process should take about 5 minutes. Once shredded, set the papaya aside while you prepare the dressing and other ingredients.

To maintain a crisp texture in your Green Papaya Salad, soak the shredded papaya in a bowl of cold water for about 10 minutes. This step prevents it from becoming soggy while you prepare the rest of your ingredients. Drain the papaya through a colander and pat it dry with paper towels to remove excess moisture.

In a small bowl, whisk together the lime juice, fish sauce, maple syrup, minced garlic, and optional vinegar, if using, for the dressing. This should take about 3 minutes. Taste and adjust the seasoning as needed; you want a perfect balance of tangy, salty, and sweet. Set this vibrant dressing aside for later.

In a large mixing bowl, add the drained and dried shredded papaya, along with shredded carrots, finely chopped fresh herbs like cilantro and mint, sliced scallions, and your choice of chili for heat. Toss everything together gently for about 2 minutes until well mixed, ensuring each ingredient is evenly distributed.

Pour the prepared dressing over the salad mixture. Using tongs or two large forks, toss the Green Papaya Salad thoroughly to ensure every piece is coated with the tangy dressing. This step should take about 1-2 minutes.

For an immediate serving option, dish out the salad into bowls and top generously with roasted peanuts to add crunch. Alternatively, let your salad chill in the refrigerator for about 10 minutes, allowing the flavors to meld beautifully.