Pea, Jicama, and Cashew Salad

Ingredients

  • black pepper to taste
  • 1 tablespoon peanut oil
  • 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
  • 3 stalks celery, diced
  • + 8 more ingredients
    • 1 cup cashew pieces
    • 2 (3 ounce) packages ramen noodles (flavor packets saved for another use) broken into pieces
    • ½ cup rice vinegar
    • ¼ cup reduced-sodium soy sauce
    • 1 clove garlic, minced
    • 1 teaspoon ground ginger
    • ¼ teaspoon crushed red pepper flakes
    • 3 green onions, chopped

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

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