Pea, Jicama, and Cashew Salad The Best Recipes

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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 pleasing zest. It's exquisite for potlucks and you could modify the seasoning in your flavor. The cashews and toasted noodles add a incredible crunch!"

Ingredients :

2 (three ounce) applications ramen noodles (flavor packets saved for any other use) damaged into pieces
1/2 cup rice vinegar
1/four cup decreased-sodium soy sauce
1 clove garlic, minced
1 teaspoon floor ginger
1/four teaspoon overwhelmed crimson pepper flakes
black pepper to taste
1 tablespoon peanut oil
3 tablespoons toasted sesame oil
2 (10 ounce) programs frozen petite peas, thawed
1 jicama, peeled and diced
2 (8 ounce) cans water chestnuts, drained and diced
3 stalks celery, diced
three green onions, chopped
1 cup cashew portions

Instructions :

Prep : 30M	Cook : 10M	Ready in : 40M

Toast the dry ramen noodles in a skillet over medium heat till golden brown, stirring regularly, about 10 minutes. Spread the noodles right into a massive blending bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, crimson pepper flakes, and black pepper together in a small bowl. Whisk within the peanut oil and sesame oil till blended and thick.
Combine the peas, jiciama, water chestnuts, celery, inexperienced onions, and cashews within the bowl containing the toasted noodles. Pour the dressing overtop, and toss to combine straight away prior to serving.

Notes :

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