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Pea, Jicama, and Cashew Salad

Pea, Jicama, and Cashew Salad Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 239
Total Fat 12.4g
Saturated Fat 2.2g
Cholesterol < 1mg
Sodium 376mg
Total Carbohydrate 26.7g
Dietary Fiber 7.9g
Sugars 3.4g
Protein 6.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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