Recipe - Black-Eyed Pea And Cabbage Slaw

1 One half cup Dried blackeyed peas;
picked over
1 Bay leaf
2 Parsley sprigs plus 1 cup
minced parsley
; leaves
One fourth cup Whitewine vinegar
3 tablespoon Dijon mustard
1/3 cup Drained bottled horseradish
Three fourths cup Vegetable oil
A; (2 One half to 3pound)
; cabbage, grated
; coarse in a food
; processor (about 10
; cups)
6 Carrots; grated coarse in a
; food processor
; (about 4 cups)
One half cup Minced scallion
2 lg Garlic cloves; minced

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.