Best Black Eyed Pea And Cabbage Slaw Recipes

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Lucky New Year's Black-Eyed Pea Stew image

This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!

Provided by CRVGRL

Categories Soups, Stews and Chili Recipes Stews

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups finely shredded napa cabbage
1 (8 ounce) can sliced water chestnuts, drained
1 pound ham hocks
⅛ teaspoon cayenne pepper
2 bay leaves
½ teaspoon Cajun seasoning
salt to taste
1 quart chicken stock
1 (10 ounce) package frozen black-eyed peas
1 ½ cups basmati rice, well rinsed
3 cups water

Steps:

Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g

GLENDALEE'S BLACK-EYE PEA SALAD

GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
Cover and refrigerate for at least 1 hour, preferably overnight.
Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

BLACK-EYED PEA AND CABBAGE SLAW

Black-Eyed Pea and Cabbage Slaw image

Categories Salad Food Processor Side Vegetarian Legume Carrot Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 11

Ingredients

1 1/2 cups dried black-eyed peas, picked over
1 bay leaf
2 parsley sprigs plus 1 cup minced parsley leaves
1/4 cup white-wine vinegar
3 tablespoons Dijon mustard
1/3 cup drained bottled horseradish
3/4 cup 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 cup minced scallion
2 large garlic cloves, minced

Steps:

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.