2 cups chopped mixed herbs, such as cilantro and basil
How to Make It
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.
The dressing can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.