Pea, Jicama, and Cashew Salad

Ingredients

Contains: wheat, peanut, tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Spread the broken ramen noodle pieces and cashew pieces on a baking sheet and toast for 8 to 10 minutes, stirring once, until golden.

2. While the noodles and cashews toast, whisk the rice vinegar, reduced-sodium soy sauce, minced garlic, ground ginger, crushed red pepper flakes, black pepper, peanut oil and toasted sesame oil in a large bowl to make the dressing.

3. Place the thawed petite peas, diced jicama, drained and diced water chestnuts, diced celery and chopped green onions in a large serving bowl.

4. Pour about two-thirds of the dressing over the vegetables and toss to coat.

5. Just before serving, add the toasted ramen pieces and cashews to the salad and toss gently.

6. Drizzle the remaining dressing over the salad, toss once more, and taste for seasoning, adding more black pepper if needed. Serve right away so the noodles stay crisp.