Ingredients

Serves 12

　　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

　　

Step 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.

　　

Step 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.