Peel and slice the papaya. Start by peeling the papaya skin using a vegetable peeler. Then, slice it in half lengthwise. Using an ice cream scoop or a regular spoon, scoop out the seeds and discard them.

Let it soak. Transfer the green papaya halves to a large bowl and cover with cold water. Let it soak for about 15 minutes.

Grate it into thin strips. Next, drain the papaya well and pat it dry using kitchen paper towels. Using a vegetable grater or a food processor fitted with the grating disk, grate the papaya into long and thin strips (also called julienne).

Soak the papaya strips. Transfer the papaya strips to a large bowl, cover with ice-cold water, and add 1/4 teaspoon of salt. Let it sit for 10 minutes. Drain and squeeze firmly with your hands to remove excess water. Transfer the drained papaya strips to a large mixing bowl.

Slice the other vegetables. In the meantime, julienne the carrot and thinly slice the cucumber. Transfer to the mixing bowl.

Mince the aromatics. Finely mince the garlic and chili.

Combine everything. Add the minced garlic, chili, sugar, lime juice, and fish sauce to a small bowl. Stir until the sugar has completely dissolved.

Toss the salad with the dressing. Finally, toss the green papaya and carrots with the dressing. Incorporate the fresh herbs, peanuts, and fried shallots, and toss again. Serve immediately!

Papaya salad tastes best on day one. Leftovers can be stored for up to 1 day in the refrigerator.