Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.