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Black-Eyed Pea Cabbage Salad

Black-Eyed Pea Cabbage Salad


"Fresh, delicious, and feel-good healthy!"
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9 h 55 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight.
  2. Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes.
  3. Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving.

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I let this sit in the fridge for 2 hours and it helped the cabbage soften but still have a nice crunch. It is a very light salad with the soft flavor of lemon. Great salad to start off the new y...

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