Chef Andrew Faulkner
Blackeyed Pea and Cabbage Slaw
Category
Side Dish
Servings
6 servings
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
1½ cups Blackeyed Peas, picked over
-
1 Bay Leaves
-
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 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
-
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.
Filed in:
Bay Leaves,
Black-eyed Peas,
Blackeyed Pea and Cabbage Slaw,
Blackeyed Peas,
Cabbage,
Carrots,
Garlic,
Horseradish,
Organic Cabbage,
Organic Carrots,
Organic Parsley,
Parsley,
Peeled Horseradish,
Scallion,
Side Dish
