Crisp & Refreshing Green Cabbage Cucumber Salad

This Crisp & Refreshing Green Cabbage Cucumber Salad brings together the freshness of green cabbage, the cool crunch of cucumbers, and the fragrant flavors of dill and green onions. Tossed in a light vinaigrette made from sunflower oil and vinegar, this salad is not only simple to make but also incredibly versatile. Perfect for any occasion, from casual family dinners to festive gatherings, its vibrant green ingredients make it an ideal side dish for spring and summer meals. Enjoy it as a standalone snack or as a side to grilled meats. The salad can be made ahead of time, allowing the flavors to meld beautifully and the cabbage to soften for an even better taste.

Ingredients:

• 1 medium green cabbage (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
  
  

• 4 tablespoons distilled white vinegar
  
  

• 1 teaspoon fine salt (or to taste)
  
  

• 1/4 teaspoon ground black pepper (or to taste)
  
  

Directions:

1. In a small measuring cup, combine sunflower oil, distilled white vinegar, salt, and pepper. Stir well and set aside to allow the salt to dissolve.
   
   

2. Wash all vegetables and pat them dry with a paper towel.
   
   

3. Discard the outer leaves of the cabbage and thinly slice it using a mandolin slicer or a sharp knife. Discard the core and transfer the shredded cabbage to a large mixing bowl.
   
   

4. Thinly slice the cucumbers and add them to the bowl.
   
   

5. Finely chop the green onions and fresh dill, then add to the salad.
   
   

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

7. Serve immediately or refrigerate for a couple of hours for the cabbage to soften before serving. The salad will stay fresh in the refrigerator for 2-3 days.
   
   

Nutritional Value:

• Calories: 40 kcal
  
  

• Carbohydrates: 6g
  
  

• Protein: 1g
  
  

• Fat: 2g
  
  

• Fiber: 2g
  
  

• Vitamin C: 40% of the daily value
  
  

• Vitamin K: 85% of the daily value