Cabbage and Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 pound haricots verts |
1 medium head red cabbage, finely shredded |
1 small head napa cabbage |
2 jalapeno pepper, minced |
1 cup rice wine vinegar |
3 tablespoons olive oil |
1 tablespoon honey |
salt and pepper |
1/4 cup orange juice |
1/4 cup lemon juice |
1/4 cup lime juice |
2 fresh basil leaves, cut into chiffonade |
1 tablespoon finely chopped red onion |
2 cups pure olive oil |
Directions:
1. In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. 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 red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat 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.
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