In a small measuring cup, combine ¼ cup of sunflower oil with 2 tablespoons of vinegar, along with a pinch of fine salt and ground black pepper. Whisk until well combined and let rest for about 5 minutes.

Rinse 4 cups of green cabbage under cold water and gently pat dry. Shred the cabbage into thin strips.

Slice 2 medium English cucumbers thinly, about ⅛-inch thick.

Finely chop 3 green onions and ¼ cup of fresh dill, then add to the bowl with the cabbage and cucumbers.

Drizzle the prepared dressing over the salad mixture and toss gently to combine.

Serve right away or refrigerate for at least 2 hours before serving for enhanced flavor.