Asian Coleslaw with Candied Walnuts

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

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.