Blackeyed Pea and Cabbage Slaw
By Chef 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.