Cabbage and Green Bean Salad

• 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

1. In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes.
2. Remove with a slotted spoon and shock in a large bowl of ice water, drain.
3. 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.
4. 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.
5. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through.
6. Combine the juices, basil, and onion in a blender and blend until smooth.
7. With the motor running, slowly add the oil until emulsified.
8. Season with salt and pepper to taste.
9. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts.
10. Serve at room temperature.

verts, head red cabbage, head, pepper, rice wine vinegar, olive oil, honey, salt, orange juice, lemon juice, lime juice, fresh basil, red onion, olive oil

Taken from www.foodnetwork.com/recipes/cabbage-and-green-bean-salad-recipe.html (may not work)