Crunchy Pea and Water Chestnut Salad

Crunchy Pea and Water Chestnut Salad

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candygrama 0

"Great fresh-tasting salad."
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1 h 15 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 408 mg
  • 16%

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.


  • Prep

  • Ready In

  1. Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  2. Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  3. Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  4. Stir mayonnaise into salad just before serving.


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Only exception to following this recipe to the letter was using diced water chestnuts (what I had on hand) instead of sliced, and that would only impact presentation, not flavor. The veggie com...

I used a combination of lemon greek yogurt and mayo and subbed rice wine vinegar for the red. We also found the paprika and mustard strange with the other asian flavors. I would recommend roug...

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