Pea, Jicama, and Cashew Salad

Pea, Jicama, and Cashew Salad

7
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"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

40 m servings 239 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 26.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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 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 an...

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 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".

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 ...

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 b...

Super yummy and different than other types of salads.