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Hot Hoppin' John Salad

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Submitted by teale

Hot Hoppin’ John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

YIELD

6 servings

PREP

5 min

COOK

40 min

READY

45 min

Hoppin’ John gets the warm salad treatment here, and it works beautifully. Rice cooked in chicken broth gets mixed with black-eyed peas, chopped ham, and a hit of hot sauce, then spooned over a bed of stir-fried shredded cabbage with crumbled bacon on top.

The ham and garlic brown together first, building a savory base before the rice and peas go in. Cooking the bacon separately lets you render it crispy and use a tablespoon of those drippings to stir-fry the cabbage. That bacon fat gives the cabbage a smoky richness that plain oil just can’t match.

Serve it hot right off the platter or let it come to room temperature. It holds well either way.

Chef Tips

  • Cook the rice in chicken broth instead of water. That extra layer of flavor is what makes the base taste like a real Hoppin’ John, not just rice with beans.
  • Shred the cabbage as fine as you can. Thick pieces won’t get tender-crisp in the quick stir-fry.
  • Crumble the bacon over the top right before serving so it stays crunchy.
  • Adjust the hot sauce to your taste. Start with the teaspoon, then add more at the table.

Variations

  • Serve cold over the cabbage for a summer salad version.
  • Use collard greens or kale in place of cabbage for a heartier green base.
  • Add diced tomatoes and a squeeze of lemon juice for brightness.

Ingredients

1 237
CUP ML HAM
coarsely chopped *
1 237
CUP ML ONIONS
chopped, divided
2 2
CLOVES EACH GARLIC
minced
1 15
TABLESPOON ML VEGETABLE OIL
3 710
CUPS ML RICE, COOKED
hot (cooked in chicken broth)
16 462.4
OUNCES ML/G BLACK-EYED PEA
canned, rinsed and drained
1 5
TEASPOON ML RED HOT PEPPER SAUCE
½ 2.5
TEASPOON ML BLACK PEPPER
cracked
¼ 1.3
TEASPOON ML SALT
2 2
SLICES SLICES BACON
4 946
CUPS ML CABBAGE
very finely shedded

Directions

Cook ham, ½ cup onion, and garlic in oil until lightly browned.

Stir in rice, peas, hot sauce, pepper and salt.

Cook until thoroughly heated.

Place bacon in large skillet; cook until crisp; set aside.

Drain all but 1 tablespoon drippings.

Add cabbage and remaining onion; stir-fry until tender-crisp.

Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad.

Serve hot or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 208 16% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 176mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 43%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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