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!
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.Print