Water Chestnut Salad Recipes Easy

WATER CHESTNUT PEA SALAD

Steps:

• Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

CRUNCHY PEA AND WATER CHESTNUT SALAD

Steps:

• Place frozen peas in a colander; rinse under hot water to thaw. Drain.
• Mix peas, carrots, water chestnuts, and green onions together in a bowl.
• Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
• Stir mayonnaise into salad just before serving.

WATER CHESTNUT SALAD WITH ASIAN DRESSING

Steps:

• For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
• Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
• You may also cook this and add chicken/beef/seitan/tofu.

ENDIVE WATER CHESTNUT SALAD

Steps:

• For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
• Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt.
• Bake in the oven until walnuts are golden brown, approximately 10 minutes.
• For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Steps:

• first rinse& drain well frozen green peas, do not cook.
• I put peas in a small colander, then lay on paper towels to dry.
• It's very important that they be dry wash cauliflower, dry and cut into small florets.
• cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
• Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
• Cover with foil or plastic wrap and keep in fridge until it is served the next day.
• Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
• Enjoy!