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Set the sliced cabbage in a colander, and sprinkle with 1/2 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.
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Next, bring a large pot of cold water to a rapid boil. Add a generous amount of sea salt. Blanch the green beans until vibrant green and just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each cooked green bean in half lengthwise.
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To make the balsamic and bitters vinaigrette, combine 1 tablespoon minced spring onion, 1 teaspoon minced jalapeño, 1 clove garlic, and a pinch of sea salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified. Finish by whisking in the bitters.
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Set the sliced cabbage in a bowl with remaining spring onion and jalapeño slices. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of sea salt, as needed. Allow vegetables and vinaigrette to mingle for 10 minutes.
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To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. If using an aged balsamic vinegar, add a generous drizzle to the salad. Finish with ground black pepper to taste.
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Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.