Black-Eyed Pea and Cabbage Slaw Recipe

Name: Black-Eyed Pea and Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas, picked over; 1 bay leaf; 2 parsley sprigs plus 1 cup minced parsley leaves; 1/4 cup white-wine vinegar; 3 tablespoons Dijon mustard; 1/3 cup drained bottled horseradish; 3/4 cup 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 cup minced scallion; 2 large garlic cloves, minced

Servings: persons

1 1/2 cups dried black-eyed peas, picked over
1 bay leaf
2 parsley sprigs plus 1 cup minced parsley leaves
1/4 cup white-wine vinegar
3 tablespoons Dijon mustard
1/3 cup drained bottled horseradish
3/4 cup 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 cup minced scallion
2 large garlic cloves, minced

1
Soak peas in enough water to cover by 2 inches overnight.
2
Drain peas and rinse.
3
In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes.
4
Peas may be cooked 2 days in advance and kept covered and chilled.
5
Drain peas and discard bay leaf and parsley sprigs.
6
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.
7
Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well.
8
Slaw may be made 1 day in advance and kept covered and chilled.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, picked over, 1 bay leaf, 2 parsley sprigs plus 1 cup minced parsley leaves, 1/4 cup white-wine vinegar, and more.

Yes, Black-Eyed Pea and Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea and Cabbage Slaw

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