Pea, Jicama, And Cashew Salad
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Rice Vinegar1 clove
Garlic (minced)1 tsp
Ground Ginger1 tbsp
Peanut Oil3 tbsps
Toasted Sesame Oil3 stalks
Celery (diced)1 cup
Cashew PiecesDirections:
1
Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes
2
Spread the noodles into a large mixing bowl to cool; set aside
3
Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl
4
Whisk in the peanut oil and sesame oil until blended and thick
5
Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles
6
Pour the dressing overtop, and toss to mix immediately prior to serving