| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | January 199 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dried black-eyed peas |
| picked over | ||
| 1 | Bay leaf | |
| 2 | Parsley sprigs plus 1 cup | |
| minced parsley | ||
| leaves | ||
| 1/4 | c | White-wine vinegar |
| 3 | T | Dijon mustard |
| 1/3 | c | Drained bottled horseradish |
| 3/4 | c | Vegetable oil |
| A, 2 1/2- to 3-pound | ||
| cabbage grated | ||
| coarse in a food | ||
| processor about 10 | ||
| cups | ||
| 6 | Carrots, grated coarse in a | |
| food processor | ||
| about 4 cups | ||
| 1/2 | c | Minced scallion |
| 2 | Garlic cloves, minced |
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1764
Calories From Fat: 1477
Total Fat: 167.4g
Cholesterol: 0mg
Sodium: 1260.1mg
Potassium: 2169.8mg
Carbohydrates: 71g
Fiber: 21.1g
Sugar: 33.4g
Protein: 9.7g