Polynesian crunchy coleslaw gets its crunchiness from toasted ramen noodles and almonds. The pineapple and edamame add another layer of flavor. Honey in the vinaigrette balances the smokiness of the sesame oil, the sharpness of the rice vinegar and the saltiness of the soy sauce.

Polynesian Crunchy Coleslaw– 15 servings

1 package ramen noodles, discard seasoning packet
10 ounces sliced almonds
16 ounce bag of coleslaw mix
1 and 1/2 cups frozen shelled edamame; cooked, drained and cooled
1 red bell pepper, sliced
2 cups fresh diced pineapple
2 to 3 green onions thinly sliced
Asian Honey Vinaigrette (recipe below)

Preheat oven to 425F. Break ramen noodles into small pieces and place on a rimmed baking sheet. Stir in almonds. Spread into a single layer. Bake for 5 to 8 minutes or until golden brown. Stir halfway through the baking time. Remove from oven and pour ramen noodle mixture onto another baking sheet to cool completely.

Pour the coleslaw mix, edamame, pineapple, red pepper, and green onions in a large bowl. Stir to combine. Refrigerate until ready to assemble. Add the Asian Honey Vinaigrette to the slaw mixture 30 minutes before serving. To keep the ramen noodle and almond mixture crunchy; add the mixture right before serving. Tip: For additional flavor grill the pineapple.

Asian Honey Vinaigrette

1/2 cup vegetable oil
2/3 cup rice wine vinegar
1/3 cup honey
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Add all ingredients to a mason jar. Close jar and shake to combine. Enjoy!

Published in The News and Neighbor on October 5, 2016