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Bright and refreshing, this salad goes nicely with grilled meats or kabobs. Since the Napa cabbage can get soggy, the salad should be served immediately after add the dressing.
6 cups thinly sliced Napa cabbage
1/2 cup thinly sliced red onion
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon olive oil, canola oil
1 tablespoon fresh lemon juice
1 teaspoon McCormick Gourmet™ Ginger, Roasted Ground
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 medium ripe mango, peeled and thinly sliced
Mix cabbage and red onion in large bowl. Add 8 ice cubes and cold water to cover. Refrigerate 20 minutes until cabbage is crisp. Drain well, removing ice cubes. Pat dry with paper towels.
Meanwhile, mix sugar, rice vinegar and 2 tablespoons water in small saucepan. Bring to boil on medium heat, stirring to dissolve sugar. Reduce heat to low; simmer 2 minutes. Remove from heat. Add oil, lemon juice, ginger and sea salt; stir with wire whisk until well blended.
Pour dressing over cabbage and onion in large bowl; toss to coat well. Add mango; toss gently. Serve immediately.
Test Kitchen Tip: Toss with 1/4 cup pomegranate seeds, if desired.
(Amount per serving)