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Rice Dressing

Rice Dressing recipe image
A fresh and vibrant salad featuring blanched haricots verts and shredded red and Napa cabbage. The dish is dressed with a smooth emulsified vinaigrette made from orange, lemon, and lime juices, honey, and olive oil. Finished with fresh basil and red onion, this light meal is best served at room temperature.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1279.0
Dietary: Gluten-free, Vegetarian
Description
A fresh and vibrant salad featuring blanched haricots verts and shredded red and Napa cabbage. The dish is dressed with a smooth emulsified vinaigrette made from orange, lemon, and lime juices, honey, and olive oil. Finished with fresh basil and red onion, this light meal is best served at room temperature.
Ingredients
  • 1/2 pound Haricots verts (French green beans)
  • 1 medium Head red cabbage -- finely shredded
  • 1 small Head Napa cabbage -- finely shredded
  • 1 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
Directions
  1. 1
    In a large pot of boiling water, salted water over high
  2. 2
    heat , blanch the haricots verts for 1 minute.
  3. 3
    Remove with a slotted spoon and shock in a large bowl of ice water, drain.
  4. 4
    In the same pot,
  5. 5
    add the red cabbage and blanch for 1 minute,
  6. 6
    remove with a slotted spoon and shock in the ice water,
  7. 7
    drain well.
  8. 8
    In a large bowl,
  9. 9
    combine the blanched and raw Napa cabbage, jalapeno pepper, vinegar, oil and honey,
  10. 10
    season to taste with salt and pepper.
  11. 11
    Transfer the mixture to a large saucepan and
  12. 12
    cook , covered, mixing occasionally, until cooked through.
  13. 13
    Combine the juices, basil, and onion in a blender and blend until smooth.
  14. 14
    With the motor running, slowly add the oil until emulsified.
  15. 15
    Season with salt and pepper to taste.
  16. 16
    Place the cabbage in a serving bowl,
  17. 17
    toss with the citrus vinaigrette and
  18. 18
    fold in the haricots verts.
  19. 19
    Serve at room temperature

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1279.0kcal
% Daily Value *
Total Fat 132.5g204%
Saturated Fat 18.6g93%
Cholesterol 0.0mg0%
Sodium 10.3mg1%
Total Carbohydrate 26.4g9%
Dietary Fiber 7.7g31%
Sugars 7.0g
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, beans, blending, boiling, cabbage, chiffonade, chopped, cut, dressing, finely, french, green, grilling, haricots, head, honey, juice, leaves, lemon, lime
Read it online: https://www.chefs-mate.com/recipe/rice-dressing/