Active Time
30 MIN
Total Time
40 MIN
Serves : 6

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

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.

Make Ahead

The dressing can be refrigerated overnight.

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