Prepare the papaya: Peel the green papaya and cut it in half. Scoop out the seeds. Use a julienne peeler or a sharp knife to shred the papaya into thin strips. Place the shredded papaya in a bowl of ice water for about 10 minutes to keep it crisp, then drain well. Shred the carrot and cucumber and chop the rest of the vegetables.

Make the dressing: In a small bowl, whisk together the vegan fish sauce, lime/lemon juice, rice vinegar, coconut sugar, minced garlic, and chopped red pepper chili. Stir until the sugar dissolves.

Assemble the salad: In a large bowl, combine the shredded green papaya, julienned carrot, sliced cucumber, and cherry tomatoes. Pour the dressing over the salad and toss everything together until well-coated.

Add final touches: Sprinkle the roasted peanuts and fresh herbs on top, then give it a final toss. Taste and adjust seasoning if needed—add more lime for tartness or a little extra vegan fish sauce for depth.

Serve and enjoy: Transfer the salad to a serving plate and serve. Enjoy!