Photo: Anna Pelzer
Pea, Jicama, and Cashew Salad
15 ingredients
30 min + 10 min
10 servings
openrecipes
"This is a recipe my boyfriend's mom gave to me. I like to add the ginger because it gives it a nice zest. It's great for potlucks and you can adjust the seasoning to your taste. The cashews and toasted noodles add a terrific crunch!"
Estimated Nutrition (whole recipe, rough)
705
Calories
13g
Protein
54g
Fat
47g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (3 ounce) packages ramen noodles (flavor packets saved for another use) broken into pieces
- 1/2 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 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
- 3 green onions, chopped
- 1 cup cashew pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes