Asian Coleslaw with Candied Walnuts

Asian Coleslaw with Candied Walnuts

4

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

Ingredients

servings 281 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

4
  1. 5 Ratings

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I'm actually only reviewing this recipe for the candied walnut portion. The salad looks amazing though and I'm sure to try it in the future. But, I was specifically looking for a recipe for cand...

This recipe is slamming! It's a great bbq coleslaw that can stay out of the refrigerator since there's no mayonnaise. The Jicama was hard to find but worth the search!

Excellent and refreshing! As I started peeling the jicama, I noticed it was a little hard todo. I used a sharp knife and cut back some of the outer layer. This makes julienne slicing easier ...

Candied walnuts were the best part of this recipe