Pea, Jicama, and Cashew Salad You Have To Try
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| Pea, Jicama, and Cashew Salad |
"This is a recipe my boyfriend's mother gave to me. I like to add the ginger as it gives it a pleasing zest. It's remarkable for potlucks and you can modify the seasoning to your flavor. The cashews and toasted noodles add a top notch crunch!"
Ingredients :
- 2 (3 ounce) packages ramen noodles (taste packets saved for any other use) broken into pieces
- half of cup rice vinegar
- 1/4 cup decreased-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon floor ginger
- 1/4 teaspoon crushed purple pepper flakes
- black pepper to flavor
- 1 tablespoon peanut oil
- three tablespoons toasted sesame oil
- 2 (10 ounce) applications frozen petite peas, thawed
- 1 jicama, peeled and diced
- 2 (8 ounce) cans water chestnuts, tired and diced
- 3 stalks celery, diced
- three inexperienced onions, chopped
- 1 cup cashew pieces
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 40M |
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- Toast the dry ramen noodles in a skillet over medium warmness until golden brown, stirring regularly, approximately 10 minutes. Spread the noodles into a huge mixing bowl to cool; set apart. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, crimson pepper flakes, and black pepper collectively in a small bowl. Whisk within the peanut oil and sesame oil until 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 mix right away previous to serving.
Notes :
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