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Name: Black-Eyed Pea And Cabbage Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; cabbage, grated; 6 Carrots; grated coarse in a; 1/4 c White-wine vinegar; ; coarse in a food; 1/3 c Drained bottled horseradish; A; (2 1/2- to 3-pound); 2 lg Garlic minced; ; leaves; 1 1/2 c Dried black-eyed peas;; 3 tb Dijon mustard; 1/2 c Minced scallion; 2 Parsley sprigs plus 1 cup; ; cups); 1 Bay leaf; ; food processor; ; (about 4 cups); 3/4 c Vegetable oil; ; processor (about 10

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INGREDIENTS

; cabbage, grated
6 Carrots; grated coarse in a
1/4 c White-wine vinegar
; coarse in a food
1/3 c Drained bottled horseradish
A; (2 1/2- to 3-pound)
2 lg Garlic ; minced
; leaves
1 1/2 c Dried black-eyed peas;
3 tb Dijon mustard
1/2 c Minced scallion
2 Parsley sprigs plus 1 cup
; cups)
1 Bay leaf
; food processor
; (about 4 cups)
3/4 c Vegetable oil
; processor (about 10

INSTRUCTIONS

Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. 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. Serves 12. Gourmet January 1994

NOTES

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Black-Eyed Pea And Cabbage Slaw

; cabbage, grated
6 Carrots; grated coarse in a
1/4 c White-wine vinegar
 ; coarse in a food
1/3 c Drained bottled horseradish
 A; (2 1/2- to 3-pound)
2 lg Garlic minced
 ; leaves
1 1/2 c Dried black-eyed peas;
3 tb Dijon mustard
1/2 c Minced scallion
2 Parsley sprigs plus 1 cup
 ; cups)
1 Bay leaf
 ; food processor
 ; (about 4 cups)
3/4 c Vegetable oil
 ; processor (about 10

Soak peas in enough water to cover by 2 inches overnight. Drain peas  and rinse. 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.    Serves 12.    Gourmet January 1994

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 1 servings

Calories: 1035
Calories from Fat: 1014 (98%)

Amt Per Serving		% DV

	Total Fat 112.7g	150 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 71.3g
	Polyunsanturated Fat 31.6g
Cholesterol 0mg		0 %
Sodium 1022.7mg		35 %
Potassium 151.4mg		4 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 4g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1035

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