Chinese Five Spice Nuts

1. Heat oven to 250˚ F.
2. Line a sheet tray with parchment paper or a silicon mat.
3. Whisk the egg white until it becomes frothy and foamy.
4. Whisk in the sugars, Chinese Five Spice, soy sauce and kosher salt until combined.
5. Add nuts and use a spatula to thoroughly coat the nuts.
6. Use your hands to lift the nuts from the egg white mixture and lay them  in an even layer on the sheet tray.
7. Bake, stirring every 15 minutes until toasted and crispy, about 1 hour.

Dressing

1. In a medium bowl, whisk together the rice vinegar, sesame oil, garlic, and sugar.
2. In a steady stream, whisk the olive oil into the rice vinegar mixture. Set aside for salad assembly.

Salad Assembly

1. Toss the slaw mixture with the pineapple, red bell pepper, and red onion.
2. Pour the dressing into the salad mixture and toss.
3. Add in the sesame seeds and red bell pepper (and cilantro) and toss once more.
4. Taste and adjust seasoning, if needed.
5. Plate the salad and garnish with the Chinese Five Spice nuts.