Asian Coleslaw with Candied Walnuts recipe

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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

Nutrition Info

280.9 calories
carbohydrate: 24.1 g
cholesterol: : -
fat: 20.1 g
fiber: 2.8 g
protein: 3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 735.6 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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