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| Asian Coleslaw with Candied Walnuts |
"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
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- 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.
- 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.
Notes :
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