Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         haricots verts (French green beans)
   1      medium head   red cabbage -- finely shredded
   1      small   head  Napa cabbage -- finely shredded
   1                    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

Preparation:

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.