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Asian Coleslaw with Candied Walnuts

By: Kikkoman

"This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts."

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

4 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrots
2 tablespoons chopped cilantro
1/2 cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
1/4 cup orange juice
1/2 teaspoon grated ginger
Candied Walnuts:
1 cup walnuts
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Directions

In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.