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

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.