Killer Crunch Coleslaw by Ang Pompano

ANG POMPANO: Years ago, my wife, Annette, made this unforgettable salad for a summer party, and I’ve been thinking about it ever since. I asked her how she made it and she gave me the recipe from memory. (thanks, Annette!) I’m calling it Killer Crunch Coleslaw.

With the heat wave we’ve been having here in Connecticut, I grilled the chicken instead of turning on the stove. The result? A cool, crunchy slaw that’s perfect for a sweltering summer day.

The flavors in this “Killer Crunch Coleslaw” are tangy, nutty, and just a little addictive. Kind of like a good whodunit. Make it ahead, stash it in the fridge, and let the compliments come rolling in.

Don’t forget to read all the way to the end and leave a comment to be entered in my giveaway. I’m givng one commenter a copy of Blood Ties and Deadly Lies when it’s released.

Killer Crunch Coleslaw

This is the kind of dish the villagers in my upcoming mystery, Blood Ties and Deadly Lies, might serve at their annual Fourth of July barbecue right after the cross-Sound kayak race that kicks off Sachem Creek’s holiday celebration. The book releases July 1, just in time to enjoy alongside this salad at your own summer gathering.

Ingredients

• 1/3 cup sesame seeds
• 1/2 cup sliced almonds
• 2 Tbsp vegetable oil (for sautéing)
• 8 scallions, sliced
• 3/4 head of cabbage, shredded (I used 1 bag of coleslaw mix for convenience)
• 3 packages ramen noodles, broken up (discard seasoning packets)
• 2 whole cooked chicken breasts, shredded

Steps

Cook the chicken breasts and set aside. Shred when cool.

In a skillet, heat the vegetable oil and sauté the sesame seeds and almonds until golden brown.

In a large bowl, combine scallions, cabbage or coleslaw mix, ramen noodles, and shredded chicken. Then add the cooled sesame seed and almond mixture.

Dressing

1 1/2 Tbsp sugar (you can substitute honey)

1 tsp pepper

1 tsp salt

6 Tbsp rice vinegar

1 cup vegetable oil

1 Tbsp soy sauce

Whisk all dressing ingredients together. Pour over the salad and toss well. Refrigerate for at least 5 hours to allow flavors to blend. Toss again before serving. If the salad seems dry, add a few more tablespoons of rice vinegar to refresh.

Thanks so much for joining me on Mystery Lovers' Kitchen. I'd love to hear from you! Don’t forget to leave a comment and enter the giveaway!  My new book, Blood Ties and Deadly Lies, releases on July 1. You can order it and When It's Time for Leaving here. Also, please follow me on Facebook and visit my website at angpompano.com. 

And a shoutout to Annette, who generously shares her kitchen (and her patience) with me.

Ang Pompano is an Agatha Award-nominated author, editor, and publisher. He writes the Blue Palmetto Detective Agency series and the Reluctant Food Columnist series. He lives in Connecticut with his wife, Annette, an artist who cooks even better than he does, and their two rescue dogs, who love his cooking but are only mildly interested in his writing.