| Level: | Easy |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 598 |
| Total Fat | 60 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 773 mg |
Reviews
Im not sure my pizzaopinions on this one.