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Spicy Thai Salad

  • Author: Straight Up Food
  • Prep Time: 25 mins.
  • Total Time: 25 minutes
  • Yield: 6 to 8 (makes about 9 cups salad, 1/3 cup dressing) 1x


  • 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


  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.


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.