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 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.
Filed in:
Bay Leaves,
Black-eyed Peas,
Blackeyed Pea and Cabbage Slaw,
Blackeyed Peas,
Cabbage,
Carrots,
Garlic,
Horseradish,
Horseradish Combination Set,
Organic Cabbage,
Organic Carrots,
Organic Green Onions,
Organic Parsley,
Parsley,
Peeled Horseradish,
Scallion,
Scallions,
Side Dish
