Step 1

In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.

Step 2

Wash all vegetables & paper towel pat dry.

Step 3

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. You can use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with these safety gloves.

Step 4

Thinly slice halved cucumbers. (Slicing cucumbers with mandolin slicer takes seconds).

Step 5

Finely chop green onions and fresh dill.

Step 6

Drizzle salad dressing over the salad and toss well to combine.

Step 7

Serve right away or refrigerate for couple hours for cabbage to soften before serving. Cabbage cucumber salad will stay nice and fresh for 2-3 days in refrigerator.