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Export 6 ingredients for grocery delivery
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.
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