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Ingredientes
- 1/2 lb Haricots verts
- 1 med Red cabbage head finely shredded
- 1 sm Napa cabbage head finely shredded
- 1 x Jalapeno pepper chopped
- 1 c. Rice wine vinegar
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Honey Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Orange juice
- 1/4 c. Lemon juice
- 1/4 c. Lime juice
- 2 x Fresh basil leaves cut chiffonade
- 1 Tbsp. Finely-minced red onion
- 2 c. Pure extra virgin olive oil
Direcciones
- In a large pot of boiling, 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 in 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 mix to a large saucepan and cook, covered, mixing occasionally, till cooked through. Combine the juices, basil, and onion in a blender and blend till smooth. With the motor running, slowly add in the oil till emulsified. Season with salt and pepper to taste.
- Place the cabbage in a serving bowl, toss with the citrus vinaigrette and mix in the haricots verts. Serve at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 1119 | |
| Calories from Fat 1046 | 93% |
| Total Fat 118.37g | 148% |
| Saturated Fat 16.37g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 432mg | 12% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.24g | 5% |
| Protein 2.63g | 4% |
