Mango Sriracha Slaw

Ingredients

• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 2 tablespoons canola oil
• 2 tablespoons frozen DOLE® Mango Chunks, thawed
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha
• 1 teaspoon brown sugar
• ¼ teaspoon gluten free garlic powder
• ¼ teaspoon gluten free onion powder
• ¼ teaspoon kosher salt
• 1¾ cups thinly sliced DOLE® Green Cabbage
• ½ cup DOLE® Shredded Carrots
• ½ cup thinly sliced DOLE® Red Cabbage
• 1 teaspoon toasted sesame seeds

Directions

1. Purée lemon juice, oil, mango, vinegar, sriracha, sugar, garlic powder, onion powder and salt in a blender on high until smooth; transfer to a large bowl. Fold in green cabbage, carrots, red cabbage and sesame seeds. Makes about 2¼ cups.