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.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes
Refrigerate Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 62
Sodium: 134mg
Fat: 2g
Carbohydrates: 10g
Cholesterol: 0mg
Fiber: 1g
Protein: 1g

Crispy Cabbage, Mango and Red Onion Salad

• Low Calorie  • Low Fat  • Low Sodium

Ingredients

6 cups thinly sliced Napa cabbage
1/2 cup thinly sliced red onion
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon olive or canola oil
1 tablespoon fresh lemon juice
1 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 medium ripe mango, peeled and thinly sliced
1/4 cup pomegranate seeds (optional)

Directions

1. 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.

2. 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.

3. Pour dressing over cabbage and onion in large bowl; toss to coat well. Add mango and pomegranate seeds; toss gently. Serve immediately.

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