Asian Coleslaw with Candied Walnuts

Asian Coleslaw with Candied Walnuts

4 Reviews 1 Pic
Recipe by  Kikkoman

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (4)

Rate This Recipe
junglepilotwife
11

junglepilotwife

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 walnuts and this one was great. The only thing I changed was sprinkling some salt on them as they cooled. I like "salted caramel".

FrancineG
10

FrancineG

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!

Coastal Cook
2

Coastal Cook

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 and it's not so fibrous.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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