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Asian Coleslaw with Candied Walnuts
Asian Coleslaw with Candied Walnuts
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Vibrant jicama slaw delicately dressed in zesty citrus and ginger, finished with crunchy candied walnuts.
Ingredients:
  • 4 cups shredded red cabbage
  • 1 cup shredded jicama
  • 0.5 cup shredded carrots
  • 2 tablespoons chopped cilantro
  • 0.5 cup Kikkoman Lime Ponzu
  • 6 tablespoons sesame oil
  • 0.25 cup orange juice
  • 0.5 teaspoon grated ginger
  • 1 cup walnuts
  • 0.5 cup sugar
  • 0.5 teaspoon vanilla
  • 0.5 teaspoon cinnamon
Instructions:
  • Combine cabbage, jicama, carrots, and cilantro in a large bowl. Whisk together ponzu, sesame oil, orange juice, and ginger; drizzle over the cabbage mixture and toss to combine. Garnish with candied walnuts.
  • Place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Stir constantly until sugar melts and turns light brown. Toss walnuts in the caramel. Remove skillet from heat; add 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

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