Lucky Slaw

Joyce Lowery

By
@jlowery55

Black-eyed peas and cabbage...a light way to get two of the necessary foods for Good Luck on New Year's Day. Don't forget to open the front and back door at the same time to let the Bad Luck of the previous year out! This recipe reminds me of my college days. My roommate, Dianna and I would cook occasionally. Whenever we cooked, we always made cole slaw and black eyed peas. When we ate leftovers, we would mix the coleslaw and the black-eyed peas together.


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Prep:

40 Min

Method:

No-Cook or Other

Ingredients

2 can(s)
black eyed peas, rinsed and drained
1
head cabbage, shredded
1
purple onion, chopped fine
2
jalapeno peppers, seeded and chopped fine
1/2 c
mayonnaise
1/2 c
buttermilk
2 Tbsp
sugar
1 tsp
louisiana hot sauce
2 Tbsp
jalapeno pepper juice
1 tsp
salt
1/2 tsp
black pepper
2 tsp
yellow mustard
1 Tbsp
cider vinegar

Directions Step-By-Step

1
Shred head of cabbage and toss with 1 teaspoon salt. Let drain in colander until blended. This takes about one hour.
2
Rinse with cold water. Thoroughly drain on paper towels. Transfer to a large bowl.
3
Add onion, jalapeno peppers, and black eyed peas.
4
Mix all remaining ingredients with whisk until well blended. Toss with cabbage mixture. Refrigerate at least 30 minutes before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern