Cabbage Cucumber Salad
1/2 head white cabbage shredded or chopped
2 persian cucumbers sliced
2 tablespoons fresh dill chopped
2 tablespoons green onions chopped
2 teaspoon unrefined salt divided
1/2 lemon, juiced
3 tablespoons avocado or extra virgin olive oil
additional salt and pepper to taste
Finely shred or chop cabbage, discarding the cores (or composting). Season with 1 teaspoon of salt and mix thoroughly with hands pressing into the cabbage to help release natural juices. Set aside
Add chopped cucumbers, fresh dill and green onions.
Squeeze the juice of one lemon. Add additional salt and pepper to taste. Pour oil and combine well.
Store in the refrigerator for up to 4 days.