Hot Hoppin John Salad

This Hot Hoppin John Salad reimagines the Southern classic as a hearty, warm salad. It combines tender black-eyed peas and fluffy rice with savory chopped ham, all lightly seasoned with garlic and a kick of hot pepper sauce. The mixture is nestled in the center of a bed of stir-fried cabbage, topped with crispy bacon for a delightful contrast of textures and flavors. It&# 226;ÂÂs a comforting dish that balances warmth and freshness, making it perfect for casual dinners, potlucks, or a robust lunch. Simple ingredients come together quickly for a satisfying meal that feels both homey and exciting.

Cooking Method: Stir Frying

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 378.1

Dietary: Gluten-free

Description

This Hot Hoppin John Salad reimagines the Southern classic as a hearty, warm salad. It combines tender black-eyed peas and fluffy rice with savory chopped ham, all lightly seasoned with garlic and a kick of hot pepper sauce. The mixture is nestled in the center of a bed of stir-fried cabbage, topped with crispy bacon for a delightful contrast of textures and flavors. It&# 226;ÂÂs a comforting dish that balances warmth and freshness, making it perfect for casual dinners, potlucks, or a robust lunch. Simple ingredients come together quickly for a satisfying meal that feels both homey and exciting.

Ingredients

1 cup Coarsely chopped ham
1 cup Chopped onion, divided
2 cloves Garlic, minced
1 tablespoon Vegetable oil
3 cups Hot cooked rice
16 oz Canned black-eyed peas, rinsed and drained
1 teaspoon Hot pepper sauce
0.5 teaspoon Cracked black pepper
0.25 teaspoon Salt
2 slices Bacon
4 cups Very finely shredded green cabbage

Directions

1
In a large skillet, cook the ham, half of the chopped onion, and minced garlic in vegetable oil over medium heat until lightly browned.
2
Stir in the hot cooked rice, black-eyed peas, hot pepper sauce, black pepper, and salt. Cook until thoroughly heated through.
3
In a separate large skillet, cook the bacon slices until crisp. Remove bacon to a paper towel-lined plate and crumble when cool.
4
Drain all but 1 tablespoon of the bacon drippings from the skillet.
5
Add the shredded cabbage and the remaining chopped onion to the bacon drippings. Stir-fry until the cabbage is tender-crisp.
6
Spoon the cabbage mixture onto a large serving platter to form a bed.
7
Ladle the warm rice and pea mixture into the center of the cabbage bed.
8
Crumble the cooked bacon over the top of the salad. Serve hot or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 378.1kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.5g8%
Cholesterol 28.8mg10%
Sodium 787.8mg33%
Total Carbohydrate 56.6g19%
Dietary Fiber 1.7g7%
Sugars 3.2g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use leftover cooked rice for this dish to save time and improve texture.

For a vegetarian version, omit the ham and bacon, and use vegetable oil for cooking the cabbage. You can add sautÃÂ©ed mushrooms for depth.

This salad tastes great hot, but also holds up well at room temperature, making it ideal for picnics or potlucks.

Adjust the amount of hot pepper sauce to suit your preferred level of spiciness.

If using fresh black-eyed peas, ensure they are fully cooked and tender before adding to the rice mixture.

Keywords: hot hoppin john, black eyed peas, rice salad, warm salad, ham recipe, cabbage slaw, bacon topping, southern food, comfort food, easy dinner, vegetable oil, garlic, hot pepper sauce, leftover rice, meat salad, picnic food, family dinner, quick meal

Read it online: https://www.chefs-mate.com/recipe/hot-hoppin-john-salad/