Black-Eyed Pea and Cabbage Slaw

• 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

1. Soak peas in enough water to cover by 2 inches overnight.
2. Drain peas and rinse.
3. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes.
4. Peas may be cooked 2 days in advance and kept covered and chilled.
5. Drain peas and discard bay leaf and parsley sprigs.
6. 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.
7. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well.
8. Slaw may be made 1 day in advance and kept covered and chilled.

blackeyed peas, bay leaf, parsley, whitewine vinegar, mustard, horseradish, vegetable oil, cabbage, carrots, scallion, garlic

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-cabbage-slaw-11074 (may not work)