serves 4
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.
Nutrition Facts (per serving)
262 Calories
25g Fat
11g Carbs
2g Protein