Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon granulated sugar
• 2 teaspoons low-sodium soy sauce
• Kosher salt and freshly ground black pepper
• 1/3 cup canola oil
• 3 green onions, green and pale green parts, thinly sliced
• 1 large green mango, peeled, pitted and julienned
• 1 medium head radicchio, finely shredded
• 1/2 head Napa cabbage, finely shredded

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Instructions

1. Whisk together the vinegar, ginger, sugar and soy sauce in a small bowl and season with salt and pepper. Slowly whisk in the canola oil until emulsified.
2. Combine the green onions, mango, radicchio and cabbage in a large bowl. Add the dressing and toss until completely combined. Cover and refrigerate for at least 30 minutes before serving.