Asian Coleslaw with Candied Walnuts from Kikkoman

  • Yield 8 servings

Jicama, carrots and candied walnuts make this coleslaw a cut above the rest.

Photo courtesy of Kikkoman.


4 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrots
2 tablespoons chopped cilantro
1/2 cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
1/4 cup orange juice
1/2 teaspoon grated ginger
1 cup candied walnuts*


  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.

*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.

Recipe courtesy of Kikkoman.



Get every new post delivered to your Inbox.

Join 261 other followers