Black-Eyed Pea and Red Cabbage Salad

Crunchy and fresh, this is a salad inspired by Eastern European bean salads. We had it alongside Juicy Baked Tempeh, and served the salad surrounded by triangular cucumbers.


Here’s what I used:

  • 2 dl cooked black eyed peas
  • 2 dl red cabbage, thinly sliced
  • 2-3 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill (or 1 tablespoon fresh)
  • 3 tablespoons frozen parsley
  • 1 big garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • freshly ground black pepper to taste

I mixed everything in bowl, and then refrigerated the salad for an hour or so to let the tastes develop.

I also drew a tutorial on how to cut cucumbers in triangular shapes.

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