Asian Coleslaw with Candied Walnuts from Kikkoman

Photo courtesy of Kikkoman.
  • Yield: 8 servings


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

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