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
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.