Ingredients
1
1/2 cups dried black-eyed peas, picked over
2
parsley sprigs plus 1 cup minced parsley leaves
1/4
cup white-wine vinegar
1/3
cup drained bottled horseradish
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)
2
large garlic cloves, minced
Directions
1.
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.
2.
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.
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