Bowl of Black-Eye Pea Salad
(click to enlarge)

Black-Eye Pea Salad


Indonesia, Bali   -   Jukut Murab
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
40 min
Most		 An excellent, salad, for table and durable enough for buffet. Final mixing takes only a couple minutes, and then to the table.

8
8
2
2
-----
4
1
1
1/4
1
1/2
1/2
-----
oz
oz

T
----
oz
cl

t
T
t
t
----
Black-eye Peas dry (1)  
Cucumber (2)
Scallions
Basil or Mint
-- Dressing
Coconut, fresh
Garlic
Chili Red (3)
Chili Flake (4)
Lime Juice
Palm Sugar
Salt
----------
Do Ahead   -   (8-1/3 hrs)
  1. Soak BEANS in plenty of water with 1/2 t Salt 7 hrs or overnight.
  2. Drain and rinse Beans. Place in a saucepan with water to cover well. Bring to a boil uncovered, skim any sludge, cover and simmer until tender. Drain and cool.
Dressing   -   (20)
  1. Grate COCONUT fine.
  2. Crush GARLIC and chop fine. fine. Chop CHILI fine. Squeeze LIME JUICE.
  3. Mix all Dressing items and hold aside until serving.
Salad   -   (15 min)
  1. Cut CUCUMBERS in half lengthwise ad slice about 1/8 inch crosswise.
  2. Chop BASIL or MINT small. Measure is after chopping moderately packed.
  3. Toss together all Salad Items and hold aside until serving.
Finish   -   (5 min)
  1. At serving time, add Dressing to the Salad mix and toss until uniform. Portion into salad bowls, or place in a large serving bowl.
NOTES:

  1. Black-eye Peas:

      Easily availble in most of the world. Yes you could use 2-1/3 the weight of canned Black-eye Peas.

  2. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  3. Chili, Fresh Red:

      Around here we all use Red Ripe Fresnos, but other medium hot red chilis, such as Holland Red will work. For details see our Thai / Asian Chilis page.

  4. Chili Flake / Powder:

      By amount and type of chili this is where you set the chili heat in the recipe. For very mild, use Kashmiri or Aleppo Mild. For a bit hotter use Aleppo Extra Hot or Korean. Beyond that I use Indian Khandela or Reshampatti flake, which are fairly hot. Cayenne is hotter still. Always use your own best judgement here. For details see our Chili Powder & Flake page.

  5. Comments:

      This salad can be made the evening ahead, with the Salad and Dressing mixes refrigerated in separate plastic bags. Dressing added to salad and tossed soon before serving. The garnish in the photo is Crispy Shallots.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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