Pea, Jicama, and Cashew Salad Recipe

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Pea, Jicama, and Cashew Salad
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  1. Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.
  2. Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 245.38 Kcal (1027 kJ)
Calories from fat 151.22 Kcal
% Daily Value*
Total Fat 16.8g 26%
Sodium 544.83mg 23%
Potassium 344.94mg 7%
Total Carbs 19.44g 6%
Sugars 3.97g 16%
Dietary Fiber 5.05g 20%
Protein 6.81g 14%
Vitamin C 15.4mg 26%
Iron 2.8mg 15%
Calcium 30.6mg 3%
Amount Per 100 g
Calories 158.87 Kcal (665 kJ)
Calories from fat 97.91 Kcal
% Daily Value*
Total Fat 10.88g 26%
Sodium 352.75mg 23%
Potassium 223.33mg 7%
Total Carbs 12.59g 6%
Sugars 2.57g 16%
Dietary Fiber 3.27g 20%
Protein 4.41g 14%
Vitamin C 10mg 26%
Iron 1.8mg 15%
Calcium 19.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 7

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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