Pea, Jicama, and Cashew Salad Recipe -
Pea, Jicama, and Cashew Salad Recipe
  • READY IN 40 mins

Pea, Jicama, and Cashew Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
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 crunchy, even without the noodles. I'd add a touch more soy sauce next time, but this is a definite keeper.

Most Helpful Critical Review
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".

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!

Jul 03, 2013

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!

May 20, 2012

Fresh and light (words I don't often use to describe asian food!). The Chili Flakes are the X Factor! Delicious!

Apr 18, 2014

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!!!

Jul 27, 2014

Super yummy and different than other types of salads.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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