Asian Coleslaw with Candied Walnuts

Ingredients

• 4 cups shredded red cabbage
• 1 cup shredded jicama
• 0.5 cups shredded carrots
• 2 tablespoons chopped cilantro
• 0.5 cups Kikkoman Lime Ponzu
• 6 tablespoons sesame oil
• 0.25 cups orange juice
• 0.5 teaspoons grated ginger

Instructions

1. 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. 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.