- 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
- In a small cup or bowl, add the sliced chili, lime juice, rice vinegar, pitted date and garlic, and set aside.
- 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.
- 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.
- 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.
- 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.