Cabbage And Green Bean Salad

Course : Salads
Source:
Serves: 4
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Ingredients:

1/2 pound haricots verts (French green beans)
1 medium red cabbage -- finely shredded
1 small Napa cabbage -- finely shredded
1 medium jalapeno pepper -- minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 bunch fresh basil leaves -- cut into chiffonade
1 tablespoon finely chopped red onion
2 cups pure olive oil
 

Preparation / 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.


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