Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, whisk together the sunflower oil, distilled white vinegar, and a pinch of fine salt and ground black pepper.
- Thoroughly wash your green cabbage and cucumbers under cold running water, then dry them.
- Slice the green cabbage into thin strips, about ¼-inch thick.
- Halve each cucumber lengthwise and then slice into thin crescent shapes.
- In a large mixing bowl, add the shredded cabbage, sliced cucumbers, chopped green onions, and dill, then toss gently.
- Drizzle the dressing over the vegetables and toss to coat evenly.
- Serve immediately or refrigerate for up to 2-3 days, dressing just before serving.
Nutrition
Notes
For added heartiness, consider incorporating proteins like chickpeas or grilled chicken. Allow the salad to sit for a few minutes after dressing to enhance the flavor.