- Rating:
- Servings:
- 12
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 1/2 cups Blackeyed Peas picked over
- 1 Bay Leaves
- 2 sprigs Organic Parsley plus 1 cup minced Organic Parsley leaves
- 1/4 cup White Wine Vinegar
- 3 tablespoons Dijon Mustard
- 1/3 cup Horseradish drained (bottled)
- 3/4 cup Vegetable Oil
- 2 1/2 pound 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
- 1/2 cup Scallions minced
- 2 large Organic Garlic (large) 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.
