- Dressing:
- 7 tablespoons canola oil
- 2 tablespoons tarragon vinegar
- 2 tablespoons lemon juice
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Salad:
- 1/2 head green cabbage, thinly sliced
- 1/2 red onion, thinly sliced
- Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
- Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
- Refrigerate salad 1 hour before serving.