Pea, Jicama, and Cashew Salad

4 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 40 min

“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!” - by PineappleBrownBetty

Directions

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.
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.

Nutrition

Amount Per Serving (10 total)

Calories
239 cal
12%

Fat
12.4 g
19%

Carbs
26.7 g
9%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

KymInNM

Nov. 20, 2009

"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 crun..." See morechy, even without the noodles. I'd add a touch more soy sauce next time, but this is a definite keeper."

sueb

Dec. 23, 2010

"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!..." See more"

Londa

Aug. 17, 2010

"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"...." See more"

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