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Cabbage & Cucumber Salad


1/2 head green or red cabbage, shredded or thinly sliced

2 cucumbers, sliced into half-moons

2 tbsp fresh dill, chopped

3-4 green onions, chopped

1 1/2 tsp salt, divided

2 tbsp  lemon juice

3 tbsp olive or avocado oil

Salt and pepper to taste


  1. Discard soft outer leaves of the cabbage. Cut through the cabbage in half and cut again in half, making quarters. Reserve one half of cabbage for another recipe.
  2. Cut diagonally the cabbage core and discard. Shred or thinly slice cabbage. Transfer shredded cabbage into a medium mixing bowl.
  3. Cut the cucumbers in half lengthwise and then across, making half moons. Chop finely fresh dill and green onions. Transfer to bowl.
  4. Add salt, pepper, lemon juice, and oil of choice directly to salad and mix to combine well. Taste and season with salt and pepper as desired. 

*Salad can be stored for 4-5 days in the refrigerator.