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| Asian Coleslaw with Candied Walnuts |
"This colourful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then crowned with candied walnuts."
Ingredients :
- 4 cups shredded crimson 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/four cup orange juice
- half teaspoon grated ginger
- Candied Walnuts:
- 1 cup walnuts
- half of cup sugar
- 1/2 teaspoon vanilla
- half teaspoon cinnamon
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- In a huge bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage aggregate and toss together. Sprinkle with candied walnuts.
- To make candied walnuts, region 1 cup walnuts and half cup sugar in a skillet over medium warmness. Cook, stirring continuously, 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 chill.
Notes :
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