Rinse the vegetables
Pull off any wilted outer leaves from the White Cabbage, then rinse it, the Carrots, and the Dill under cold water. Shake off the excess water and pat everything dry so the salad stays crisp.
Prep the salad base
Cut the cabbage into quarters, remove the core, and shred it as finely as you can. Grate the carrots, peel and very thinly slice the Onion, and finely chop the dill.
Whisk the dressing
In a small bowl, whisk together the Sunflower Oil, Apple Cider Vinegar, Granulated Sugar, Salt, and freshly ground Black Pepper until the sugar dissolves and the dressing looks glossy.
Toss everything
Add the shredded cabbage, grated carrots, sliced onion, and chopped dill to a large bowl. Pour over the dressing and toss well with tongs or clean hands until every strand is lightly coated.
Rest the salad
Cover the bowl and let the salad rest for 10 minutes so the cabbage softens slightly and the flavors meld together.
Serve it up
Give the salad a final toss, taste it, and add a pinch more salt or a few grinds of pepper if needed. Spoon it into a serving bowl and serve right away.


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