1. Place shredded green papaya and carrots in the bowl of a mortar. Smash and grind to soften papaya with pestle until the flesh turns a milky-white color. This will help the salad absorb more of the dressing. Remove to a medium-sized bowl
2. Place chiles, garlic, palm sugar, salt and lime peel in the mortar bowl. Work into a paste. Add tomatoes and incorporate into chile paste
3. Add mixture to papaya and carrots, and add soy sauce and lime juice. Toss to combine. Adjust seasonings if needed
4. Top with peanuts and serve