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Asian Coleslaw with Candied Walnuts

Rated as 4.43 out of 5 Stars
25

"This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts."
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Ingredients

servings 281
Original recipe yields 8 servings (6 servings)

Directions

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  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.
  2. 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.

Nutrition Facts


Per Serving: 281 calories; 20.1 24.1 3 0 736 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 cand...

Most helpful critical review

Candied walnuts were the best part of this recipe

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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 cand...

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!

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 ...

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 h...

Candied walnuts were the best part of this recipe