Medium Caribbean Condiment Salad

Asian Coleslaw with Candied Walnuts

Name: Asian Coleslaw with Candied Walnuts
Prep time: 22 min
Cook time: 26 min
Total time: 48 min
Yield: 4 servings
Cuisine: Caribbean
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

Total Time

48 min

22m prep · 26m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped 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

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.