Pea, Jicama, and Cashew Salad

Ingredients

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

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 togethe...

View full recipe at SpringPad