Cabbage and green bean salad

4 servings

Ingredients

Quantity Ingredient
½ pounds Haricots verts
1 medium Head red cabbage, finely
Shredded
1 small Head of napa cabbage, finely
Shredded
1 Jalapeno pepper, minced
1 cup Rice wine vinegar
3 tablespoons Olive oil
1 tablespoon Honey
Salt and pepper
¼ cup Orange juice
¼ cup Lemon juice
¼ cup Lime juice
2 Fresh basil leaves, cut into
Chiffonade
1 tablespoon Finely chopped red onion
2 cups Pure olive oil

Directions

In a large pot of boiling water, salted water over high heat, blanch the haricots verts for 1 minute. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched and raw napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with salt and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

Yield: 4 servings

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