Cabbage with Cucumber Salad Recipe

🧂 Ingredients

• 1 medium green cabbage

  2 lbs, finely shredded
• 3 medium cucumbers or 1 large English cucumber

  thinly sliced
• 4-5 green onions

  finely chopped
• 1 bunch fresh dill

  about 2 tablespoons, chopped
• 6 tablespoons sunflower oil
• 4 tablespoons distilled white vinegar
• 1 teaspoon fine salt

  or to taste
• 1/4 teaspoon ground black pepper

  or to taste

Instructions

• 1 In a small measuring cup, whisk together the sunflower oil, distilled white
  vinegar, salt, and black pepper. Stir well and set aside to allow the salt to
  dissolve completely.
• 2 Rinse all vegetables thoroughly and pat them dry with a paper towel. Remove and
  discard any wilted outer leaves from the cabbage. Using a sharp knife or a
  mandolin slicer, finely shred the cabbage into thin, delicate strips. Discard
  the core or save it for another use. Slice the cucumbers into thin rounds,
  cutting them in half if they are larger in size. Finely chop the green onions
  and fresh dill for a burst of color and flavor.
• 3 Place the shredded cabbage, sliced cucumbers, green onions, and dill into a
  large mixing bowl. Drizzle the prepared dressing evenly over the vegetables,
  tossing thoroughly to ensure everything is well coated.
• 4 Serve the salad immediately for a crisp, refreshing bite, or refrigerate for a
  couple of hours to allow the cabbage to soften and absorb the flavors. Stored in
  an airtight container, this salad remains fresh and flavorful for up to 2-3 days
  in the refrigerator.

Nutrition Info