Soak the dried shrimp in warm water for about 2 minutes, then drain and set aside.

In a mixing bowl, combine fish sauce, freshly squeezed lime juice, and palm sugar. Stir until the sugar dissolves completely, then add chopped Thai chillies and sliced shallots.

Peel the green unripe mango and julienne into thin strips.

In a large mixing bowl, combine julienned mango, cilantro leaves, and half of the roasted peanuts. Gently mix.

Drizzle the dressing over the salad mix and toss to coat evenly.

Transfer to a serving bowl and top with remaining peanuts and dried shrimp, if using. Serve immediately.