Lucky Slaw

Joyce Lowery


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.


★★★★★ 1 vote

40 Min
No-Cook or Other


  • 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
  • 1/2 c
  • 2 Tbsp
  • 1 tsp
    louisiana hot sauce
  • 2 Tbsp
    jalapeno pepper juice
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2 tsp
    yellow mustard
  • 1 Tbsp
    cider vinegar

How to Make Lucky Slaw


  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.

Printable Recipe Card

About Lucky Slaw

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

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