Wellness Recipe: Black-Eyed Pea and Cabbage Slaw

Here’s the recipe I cooked on wlex18-tv today. Enjoy!

You can also see the video (and past videos) of the recipe. Here is the link:

http://www.wlextv.com/Global/story.asp?S=7620344&nav=menu203_2_13

BLACK-EYED PEA AND CABBAGE SLAW

This healthy salad has a variety of crunchy colorful vegetables and protein-rich black-eyed peas. It’s actually best made early in the day or the day before you want to serve it. It lasts for several days after tossing.

2 cups dried black-eyed peas, picked over
2 bay leaves
1/4 cup cider vinegar
2 large garlic cloves, minced
2 tablespoons Dijon mustard
2 teaspoons hot sauce (such as Tabasco)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
One (2 1/2- to 3-pound) cabbage, thinly shredded
1 cup minced flat leaf parsley
2 large carrots, coarsely grated
3 celery stalks, diced
1 red bell pepper, thinly sliced
1/2 cup minced scallion

The day before: Soak the peas in enough cold water to cover by 2 inches overnight.

Drain the peas and rinse well. Place the peas in a large saucepan along with bay leaves and enough water to cover by 2 inches. Bring to a boil; lower heat and simmer until tender, about 25 minutes.

Drain peas and discard bay leaf and parsley sprigs. (Peas may be cooked 2 days in advance and kept covered and chilled.)

In a large bowl whisk together the vinegar, garlic, mustard, hot sauce, and salt and pepper. Add the oil in a stream, whisking until the dressing is emulsified. Add the peas, cabbage, parsley, carrots, celery, bell pepper, and scallion and toss well. Taste and add additional salt and pepper if necessary. Slaw may be made 1 day in advance and kept covered and chilled. – Susie Quick