Spicy Thai Salad

straightupfood.com

Frisco Native

subheading: SCALE 1X 2X 3X:

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

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