A crisp, tangy cabbage cucumber salad made with dill, vinegar, and garlic — the perfect refreshing summer side dish.

Scale

1.5 lbs cabbage (about 7 cups shredded)

3/4 English cucumber

4 sprigs green onions (sliced)

1/4 cup sunflower oil

2 TBSP white distilled vinegar

1 tsp salt

2 TBSP fresh dill (chopped)

2 tsp sugar

1/4 tsp black pepper

4 cloves garlic

1. Shred the cabbage using a mandoline or knife.

2. Cut the cucumber into thin triangle slices.

3. Combine shredded cabbage, cucumber, and green onions in a large bowl.

4. Whisk together oil, vinegar, salt, sugar, dill, pepper, and garlic.

5. Pour dressing over the vegetables and toss well.

6. Serve immediately or refrigerate for 2 hours before serving.

Best served chilled. Store in refrigerator for up to 3 days.

Keywords: Cabbage cucumber salad, summer salad recipes, barbecue side dishes