This is a lovely crunchy salad that would be an asset to any table. it looks pretty enough for a holiday meal although is also lovely for a filling supper meal.

Crunchy Curried Pea Salad with Apples Cashews and Water Chestnuts

Serving Size: 4


  • 16 ounces fresh or frozen peas
  • 6 ounces cashew nuts, chopped
  • 2 spring onions, chipped
  • 8 ounces water chestnuts, chopped
  • 1 apple, peeled, cored and chopped
  • 2/3 cup soyanaise
  • 2 teaspoons yellow curry powder
  • Salt and freshly ground pepper to taste

Crunchy Curried Pea Salad with Apples Cashews and Water Chestnuts


  1. If using fresh peas:
    1. Shell the peas.
    2. Bring a pot of salted water to boil.
    3. Cook the peas in the boiling water for just a couple of minutes, until the begin to soften, but have not lost their bright green color.
    4. Drain and put in cold water.
  2. If using frozen peas, allow to thaw but cooking is not needed.
  3. Chop the water chestnuts, cashews, and spring onions.
  4. Alternatively you could also use a small red onion.
  5. Chop the apple into a small bowl with water and a splash of lemon juice so that the apple does not discolor.
  6. Combine the peas, green onions, cashews, apple pieces and water chestnuts in a serving bowl.
  7. Mix together the soyanaise and curry powder in a separate bowl.
  8. Gently stir the mixture into peas.
  9. Add salt and freshly ground black pepper to taste
  10. We garnished the salad with a few more cashew nuts and some chopped leek. You could also use chopped spring onion greens or chives.