A delightful and refreshing salad combining the crunch of cashews and the creaminess of a tangy dressing.
Combine the peas, water chestnuts, celery, red onion, and gouda cheese in a large salad bowl.
Ensure the peas are thawed and drained if using frozen ones for the best texture.
In a small mixing bowl, whisk together the sour cream and sugar until smooth.
Taste the dressing and adjust the sweetness to your preference.
Pour the dressing over the salad base and toss gently to coat all ingredients evenly.
Mix gently to avoid breaking the peas.
Refrigerate the salad for at least 2 hours to allow the flavors to meld.
Cover the salad bowl with plastic wrap to keep it fresh.
Just before serving, sprinkle the toasted cashews on top and give the salad a final toss.
Adding the cashews last ensures they stay crunchy.
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