Preparation

• In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.
• Wash all vegetables & paper towel pat dry.
• Discard soft outer leaves of cabbage and thinly slice onto a mandolin slicer or using a sharp knife. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Thinly slice halved cucumbers.
• Finely chop green onions and fresh dill.
• Drizzle salad dressing over the salad and toss well to combine.
• Serve right away or refrigerate for a couple of hours for cabbage to soften before serving. Cabbage cucumber salad will stay nice and fresh for 2-3 days in refrigerator.