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.
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 and pomegranate seeds; toss gently. Serve immediately.