Ingredients
1 medium green cabbage (approximately 2 lbs) shredded
3 medium cucumbers or 1 English cucumber
4–5 green onions
1 bunch fresh dill (about 2 tablespoons chopped)
6 tablespoons sunflower oil (or grapeseed oil as a substitute) binds the dressing
4 tablespoons distilled white vinegar (or white wine vinegar as an alternative)
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Instructions
1-Combine: 6 tablespoons sunflower oil, 4 tablespoons distilled white vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a small container and stir until the salt dissolves.
2-Wash and dry: all vegetables thoroughly to ensure they’re clean and crisp.
3-Remove the outer leaves of the 1 medium green cabbage and thinly slice the rest, discarding or eating the core, then place the shredded cabbage in a large bowl.
4-Halve the 3 medium cucumbers or 1 English cucumber and slice them thinly, preferably using a mandoline slicer for uniform pieces.
5-Finely chop the 4-5 green onions and the 1 bunch fresh dill (about 2 tablespoons chopped).
6-Pour the dressing over the vegetables and toss well to combine everything evenly.
7-Serve immediately or refrigerate for a few hours to soften the cabbage and deepen the flavors the salad stays fresh for 2-3 days when refrigerated.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍴 Prepare the salad ahead of time to enhance flavor blending and texture.
🧂 Adjust salt and pepper after refrigeration to suit taste preferences.
🔪 Use a mandolin carefully for uniform and thin vegetable slices, enhancing both texture and presentation.
- Prep Time: 15 minutes
- Optional Refrigeration: 2 to 3 hours
- Category: Salad, Side Dish
- Method: Mixing, Tossing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, Vegan
Nutrition
- Serving Size: 1 cup