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
- 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.
- Cut diagonally the cabbage core and discard. Shred or thinly slice cabbage. Transfer shredded cabbage into a medium mixing bowl.
- Cut the cucumbers in half lengthwise and then across, making half moons. Chop finely fresh dill and green onions. Transfer to bowl.
- 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.