Asian Coleslaw with Candied Walnuts

4 Reviews

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

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
281 cal
14%

Fat
20.1 g
31%

Carbs
24.1 g
8%

Based on a 2,000 calorie diet

Share It

Reviews (4)

Rate This Recipe

junglepilotwife

Aug. 1, 2011

"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"."

FrancineG

Aug. 3, 2011

"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"

Coastal Cook

Mar. 27, 2012

"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..." See more's not so fibrous."

More Reviews