Pea, Jicama, and Cashew Salad

Pea, Jicama, and Cashew Salad

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
PineappleBrownBetty
Recipe by  PineappleBrownBetty

“This is a recipe my boyfriend's mom gave to me. I like to add the ginger because it gives it a nice zest. It's great for potlucks and you can adjust the seasoning to your taste. The cashews and toasted noodles add a terrific crunch!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.
  2. Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.

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Reviews (6)

Rate This Recipe
KymInNM
12

KymInNM

Delicious and super easy! I omitted the ramen noodles and the celery, subbed edamame for half of the peas, and used fresh ginger. I also used olive oil instead of peanut. This is so flavorful and crunchy, even without the noodles. I'd add a touch more soy sauce next time, but this is a definite keeper.

sueb
10

sueb

Delicious blend of sweet (peas) and salty (cashews + soy sauce)! I had just run out of oil and onions, so put in neither one, but the taste carried through! Great crunchy salad!

Londa
8

Londa

This was just strange for me. I can't say it was bad (probably because I eat almost anything) but it wasn't good. I made it for company and all agreed "this is weird".

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Jicama and Pineapple Salad in a Cilantro Vinaigrette

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