Chef Andrew Faulkner
Blackeyed Pea and Cabbage Slaw
Category
Side Dish
Ingredients
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1½ cups Blackeyed Peas, picked over
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1 Bay Leaves
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2 sprigs Organic Parsley plus 1 cup, leaves minced
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¼ cup White Wine Vinegar
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3 tablespoons Dijon Mustard
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⅓ cup Horseradish drained (bottled)
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¾ cup Vegetable Oil
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2½ pound Organic Cabbage (red or green, about 10 cups), grated coarse in a food processor
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6 Organic Carrots (about 4 cups), grated coarse in a food processor
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½ cup Scallions, minced
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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.
Filed in:
Bay Leaves,
Black-eyed Peas,
Blackeyed Pea and Cabbage Slaw,
Blackeyed Peas,
Cabbage,
Carrots,
Chef Andrew Faulkner,
Garlic,
Horseradish,
Parsley,
Scallion,
Side Dish
