In a small measuring cup, combine 6 tablespoons of sunflower oil, 4 tablespoons of distilled white vinegar, 1 teaspoon of fine salt, and 1/4 teaspoon of ground black pepper. Whisk thoroughly for about 30 seconds until the salt dissolves.

Wash all vegetables under cool running water and pat them dry gently with a paper towel.

Remove any soft outer leaves of the cabbage, then slice it thinly. Transfer shredded cabbage to a large mixing bowl.

Thinly slice the cucumbers and add them to the mixing bowl with shredded cabbage.

Finely chop green onions and fresh dill, then sprinkle over the cabbage and cucumbers in the bowl.

Drizzle the dressing over the vegetables in the mixing bowl and gently toss to coat evenly.

You can serve the salad immediately or refrigerate for about 1-2 hours for enhanced flavor.