Asian Coleslaw with Candied Walnuts Recipe

  • 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
  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.