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Black-eyed Pea and Cabbage Slaw

1 1/2 c Dried black-eyed peas; picked over
1 Bay leaf
2 Parsley sprigs plus 1 cup minced parsley leaves
1/4 c White-wine vinegar
3 tb Dijon mustard
1/3 c Drained bottled horseradish
3/4 c Vegetable oil
A; (2 1/2- to 3-pound) cabbage, grated coarse in a food processor (about 10 cups)
6 Carrots; grated coarse in a food processor (about 4 cups)
1/2 c Minced scallion
2 lg Garlic cloves; minced


Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes. Peas may be cooked 2 days in advance and kept covered and chilled.

Drain peas and discard bay leaf and parsley sprigs. In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste and add oil in a stream, whisking until dressing is emulsified. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well. Slaw may be made 1 day in advance and kept covered and chilled.

Serves 12.


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