Jicama is shred in this vibrant coleslaw, which is then dressed with citrus and ginger and topped with candied walnuts.
| Servings: | 8 |
| Yield: | 6 servings |
Ingredients
- 4 cups shredded red cabbage
- 1 cup shredded jicama
- ½ cup shredded carrots
- 2 tablespoons chopped cilantro
- ½ cup Kikkoman Lime Ponzu
- 6 tablespoons sesame oil
- ¼ cup orange juice
- ½ teaspoon grated ginger
- 1 cup walnuts
- ½ cup sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- 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.
Reviews
Like others, I am rating on the walnuts in particular, they came out great!
Yummy, crunchy, sweet, salty, taste of summer! I have also made this receipt in winter and substituted apples for the jicama, it’s hard to find that time of the year. Delicious either way! And healthy
Candied walnuts were the best part of this recipe
Excellent and refreshing! As I started peeling the jicama, I noticed it was a little hard todo. I used a sharp knife and cut back some of the outer layer. This makes julienne slicing easier and it’s not so fibrous.
This recipe is slamming! It’s a great bbq coleslaw that can stay out of the refrigerator since there’s no mayonnaise. The Jicama was hard to find but worth the search!
I’m actually only reviewing this recipe for the candied walnut portion. The salad looks amazing though and I’m sure to try it in the future. But, I was specifically looking for a recipe for candied walnuts and this one was great. The only thing I changed was sprinkling some salt on them as they cooled. I like “salted caramel”.