Asian Coleslaw with Candied Walnuts4 Reviews
“This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.” - by Kikkoman
Original recipe yields 6 servings
- 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.
Amount Per Serving (8 total)
- 281 cal
- 20.1 g
- 24.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 candied wa..." See morelnuts and this one was great. The only thing I changed was sprinkling some salt on them as they cooled. I like "salted caramel"."
"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!..." See more"
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