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    Spicy Thai Salad

    Jump to Recipe·Print Recipe

    This raw and crunchy Spicy Thai Salad can be lightly spiced or hot-n-spicy with a serrano or Thai pepper! I cannot handle peppers that are too hot, so I just marinade the pepper slices in the dressing instead of eating them. So good!

    Spicy Thai Salad

    This very flavorful and colorful dish also wow you with some less common salad ingredients, including jicama, bean sprouts and mango.

    The hotness of chili peppers varies, so be careful if you are not used to using either of these types (Thai or serrano). I use a dish glove to slice them so they don’t make my fingers tingle. If you don’t want any pepper flavor at all, however, feel free to leave it out of the recipe.

    This makes a lot (9 cups), but feel free to halve the recipe if you're just one person. I like to eat pre-dressed salads within 2 to 3 days.

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    Spicy Thai Salad


    • Author: Straight Up Food
    • Total Time: 25 minutes
    • Yield: 6 to 8 (makes about 9 cups salad, ⅓ cup dressing) 1x
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    Ingredients

    Scale
    • 1 red Thai or serrano chili pepper, thinly sliced
    • ¼ cup lime juice
    • 2 tablespoons unseasoned rice vinegar
    • 1 pitted Medjool date (or 2 Deglet Noor)
    • 1 small to medium clove garlic
    • 2 cups green beans, trimmed and cut into pieces
    • 1½ cups julienne-cut carrots
    • 1 cup julienne-cut jicama
    • 1 cup julienne-cut mango (ripe but firm)
    • 3 cups white bean sprouts
    • 1 cup cherry tomatoes, halved
    • ½ cup sliced or chopped basil

    Instructions

    1. In a small cup or bowl, add the sliced chili, lime juice, rice vinegar, pitted date and garlic, and set aside.
    2. In a medium saucepan, bring 2 cups of water to a boil. Add the cut green beans and boil for 2 to 3 minutes (do not overcook). Transfer to a bowl of cold water, then drain.
    3. To prepare the carrots, jicama, and mango, use a mandolin or other slicer that can create “julienned” pieces (thin like matchsticks), see photo below. Place into a large bowl along with the bean sprouts, tomatoes, and basil.
    4. Remove the sliced chilis from the vinegar, and set them aside in a small bowl. Pour the remaining ingredients into a small blender jar and blend.
    5. Pour the dressing over the salad and toss. If you want to use the hot-n-spicy chili pepper slices, you can; I suggest putting them on the side and letting people add them if they like (I can’t handle the pepper slices themselves, but I love the spiced vinegar). Serve as is or garnish with chopped basil leaves.

    Notes

    Mango: Be sure to use a mango that is still firm and not overly ripe and juicy, or it will harder to cut.

    Variations: If you don’t have one of the ingredients, the salad will still be great. I know sometimes bean sprouts, mango and fresh basil can be harder to find depending on the season.

    • Prep Time: 25 mins.

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Above: This is a serrano pepper; they are small but powerful. And the brand of organic rice vinegar I used in the dressing.
    Above: the julienned carrot, white jicama and yellow mango. I used a mandolin to cut these into matchstick strips. If you are not familiar with a mandolin, here is a video that explains how to use it. If you don't have a mandolin, I suggest cutting these ingredients into small pieces with your chef's knife, or use a chopping tool like this one.
    Above: The prepared tomatoes, green beans and white bean sprouts, which are found in the grocery store most office in plastic bags as well as in bulk. Make sure your sprouts look fresh and not too wet or dark in color.

    Above: If you're not a fan of really hot and spicy peppers, you can put the slices on the side of the plate or in a small bowl for the daring people to add if they want them.

    « Waldorf Salad
    Black Bean Chili »

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    Reader Interactions

    Comments

    1. Gina

      April 02, 2021 at 4:50 pm

      This is the (very beautiful) salad of my dreams! Having lived for several years in SE Asia, this healthy version of the flavors I have come to love has my name all over it. Many thanks! (And lovely photos, by the way.)

      Reply
      • Cathy

        April 03, 2021 at 10:21 pm

        Hi Gina, thank you so much! 😉 Hope you enjoy it!

        Reply
    2. Louise

      July 05, 2021 at 7:18 pm

      Looking forward to making this! Any recommendations on what to serve it with for dinner or lunch?

      Reply
      • Cathy

        July 06, 2021 at 8:38 pm

        You could serve it with soup, stew or baked potatoes. 🙂

        Reply

    Leave a Reply Cancel reply

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