Anonymous Tue May 23 19:35:27 2006

1/2 pound haricots verts (French green beans)

1 medium hea red cabbage -- finely shredded

1 small he Napa cabbage -- finely shredded

1 jalapeno pepper -- minced

1 cup rice wine vinegar

3 tablespoon 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

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. Yield: 4 servings Posted to the BBQ List by Bill

Wight on Aug 30, 1998.