Blackeyed Pea and Cabbage Slaw
Blackeyed Pea and Cabbage Slaw
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
6 servings
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
-
1½ cups black-eyed peas, picked over
-
1 bay leaf
-
2 sprigs organic parsley plus 1 cup, leaves minced
-
¼ cup white wine vinegar
-
3 tablespoons Dijon mustard
-
⅓ cup horseradish, drained (bottled)
-
¾ cup vegetable oil
-
2½ pounds organic cabbage (red or green, about 10 cups), grated, coarse in a food processor
-
6 organic carrots (about 4 cups), grated coarse in a food processor
-
½ cup scallions, minced
-
2 large organic garlic, minced
Directions
Rinse peas.
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.