Trim, core and slice 1 medium green cabbage. Toss in a large bowl with 2 grated carrots. In another bowl, whisk 1/4 cup red wine vinegar, 2 Tbsp. lemon juice, 1 Tbsp. Dijon mustard, salt and pepper. Slowly pour in 1 cup vegetable oil, whisking constantly, until thickened. Pour over cabbage and toss until evenly coated.