Asian Coleslaw with Candied Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
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:
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.
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