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Ingredients

  • 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

Instructions

  • 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. See notes if wanting longer storage time. 
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