Dark Green Thai Escarole Salad

Name: Dark Green Thai Escarole Salad
Total time: 40 min
Ingredients: 1/4 cup canola oil; 3 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 teaspoon turbinado sugar; 2 Thai chiles, thinly sliced; 1 Kirby or Persian cucumber, halved lengthwise and cut into 1-inch pieces; 2 carrots, thinly sliced; 2 ounces green beans, thinly sliced on the diagonal (1 cup); Kosher salt; Pepper; 12 ounces outer escarole leaves, chopped (10 cups); 2 cups chopped mixed herbs, such as cilantro and basil

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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

By

Kay Chun

Updated on November 1, 2015

Active Time:

30 mins

Total Time:

40 mins

Yield:

6

Ingredients

1/4 cup canola oil
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 teaspoon turbinado sugar
2 Thai chiles, thinly sliced
1 Kirby or Persian cucumber, halved lengthwise and cut into 1-inch pieces
2 carrots, thinly sliced
2 ounces green beans, thinly sliced on the diagonal (1 cup)
Kosher salt
Pepper
12 ounces outer escarole leaves, chopped (10 cups)
2 cups chopped mixed herbs, such as cilantro and basil

Directions

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.

Make Ahead

The dressing can be refrigerated overnight.