This salad makes good use of escarole’s tough outer leaves, which get tenderized in the spicy, tangy dressing. If you don’t have escarole, you can use shredded cabbage. Slideshow: More Cabbage Recipes 

Kay Chun
November 2015

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Recipe Summary

active:
30 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the oil with the lime juice, fish sauce, sugar and chiles. Add the cucumber, carrots and green beans and season with salt and pepper; mix well. Let stand for 10 minutes. Add the escarole and herbs, season with salt and pepper and toss to evenly coat.

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Make Ahead

The dressing can be refrigerated overnight.

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