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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 ounce) packages
ramen noodles (flavor packets saved for another use) broken into pieces
reduced-sodium soy sauce
crushed red pepper flakes
black pepper to taste
toasted sesame oil
2 (10 ounce) packages
frozen petite peas, thawed
jicama, peeled and diced
2 (8 ounce) cans
water chestnuts, drained and diced
green onions, chopped
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.
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".
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!
This was delicious! I omitted the water chestnuts, because I didn't have any, and added shredded carrots in its place. Added nice color to an overall lovely mix. Didn't have the peanut oil, but could see that it would have added more flavor. Great recipe and one I really needed in my mix. Thanks!
Fresh and light (words I don't often use to describe asian food!). The Chili Flakes are the X Factor! Delicious!
I think the person that said the recipe is weird didn't make it quite right, there was nothing weird about it. One of the best asian salads I have had in a while. I didn't change the recipe a bit and it was excellent. No changes needed! All I did was keep the dressing, the peas/jicama/water chestnuts and the nuts separate so that I could make it for lunch all week long.
I also made the dressing for another salad. I added the pea/jicama/water chestnuts and cashews to a spinach, edamame, carrot salad and it was just as delicious. You can overdress the salad since the soy sauce is strong but if done right it is a definite crowd pleaser.
Yummmmmmmmmm. Thank you for posting!!!
Super yummy and different than other types of salads.
* Percent Daily Values are based on a 2,000 calorie diet.
Pea, Jicama, and Cashew Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 112
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles.
A colorful, crunchy salad loaded with good stuff like avocados, grapes, and nuts.
Make a healthy green salad loaded with fresh fruit and curried nuts.