Asian Coleslaw with Candied Walnuts

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Description

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

Ingredients

  • 4 cups shredded red cabbage
  • 1 cup shredded jicama
  • ½ cup shredded carrots
  • 2 tablespoons chopped cilantro
  • ½ cup Kikkoman Lime Ponzu
  • 6 tablespoons sesame oil
  • ¼ cup orange juice
  • ½ teaspoon grated ginger
  • 1 cup walnuts
  • ½ cup sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon

Instructions

  1. In a large bowl
  2. toss together cabbage
  3. jicama
  4. carrots and cilantro. Whisk together ponzu
  5. sesame oil
  6. orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  7. To make candied walnuts
  8. place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook
  9. stirring constantly
  10. 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.

Servings: 8

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