Asian Coleslaw With Candied Walnuts

Ingredients

• Servings: 6
• 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
• candied walnuts:
• 1 cup walnuts
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon

Recipe

• 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.