Pea, Jicama, and Cashew Salad

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!

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 3 stalks celery, diced
• ¼ teaspoon crushed red pepper flakes
• 3 green onions, chopped
• ½ cup rice vinegar
• black pepper to taste
• 1 tablespoon peanut oil
• ¼ cup reduced-sodium soy sauce
• 3 tablespoons toasted sesame oil
• 2 (10 ounce) packages frozen petite peas, thawed
• 1 jicama, peeled and diced
• 2 (8 ounce) cans water chestnuts, drained and diced
• 1 cup cashew pieces

Recipe Instructions

Step 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.

Step 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.