You will need:
4 c shredded red cabbage
1 c water chestnuts (optional)
1/2 c shredded carrots
2c green apples (chopped)
4 stalks celery (chopped)
1/4 c soy sauce
1/4 c lemon juice
1/4 c orange juice
1/2 tsp grated ginger
1 c walnuts
1/2 c sugar
1/2 tsp vanilla
1/2 tsp cinnamon
In a large bowl, toss together cabbage, water chestnuts, apples, celery and carrots.
Whisk together soy sauce, lemon juice, orange juice and ginger; pour over cabbage mixture and toss together.
My husband didn’t like the “dressing” so I kept it separate.
Two teaspoons was plenty per bowl.
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.
I have to add a bit of liquid to the mixture to get it to stick to the walnuts.
Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Allow to cool before adding to salad.
Store in a seal-able container.