1-First, in a small measuring cup, combine 6 tablespoons sunflower oil, 4 tablespoons distilled white vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper; stir until the salt dissolves. This creates a tangy base that ties everything together nicely. Wash all vegetables and pat them dry with paper towels to keep the salad fresh and crunchy.

2-Next, remove the soft outer leaves from 1 medium green cabbage, then thinly slice or shred it (about 2 pounds total). Discard or eat the core and transfer the shredded cabbage to a large bowl for a solid foundation. Halve 3 medium cucumbers (or 1 English cucumber) and thinly slice them to add that cool, hydrating element.

3-Then, finely chop 4 to 5 green onions and 1 bunch of fresh dill (about 2 tablespoons chopped) for extra zest. Pour the prepared dressing over the salad ingredients and toss thoroughly to combine everything evenly. Serve immediately or refrigerate for a few hours to let the flavors blend; the salad keeps in the fridge for 2 to 3 days.