In a small measuring cup, combine the dressing ingredients: 1/4 cup sunflower oil, 1/4 cup distilled white vinegar, 1/2 teaspoon fine salt, and ground black pepper to taste. Whisk until dissolved and set aside.

Thoroughly wash the green cabbage and cucumbers under cold running water, then pat dry with paper towels.

Remove soft outer leaves from the cabbage, slice it in half to remove the core, and shred into thin strips using a mandolin or sharp knife.

Slice the cucumbers thinly, about 1/8-inch thick, and add to the bowl with the cabbage.

Finely chop the green onions and dill, then add to the mixing bowl with the cabbage and cucumbers.

Drizzle the dressing over the salad ingredients and toss gently until well coated.

Serve immediately or refrigerate for 1-2 hours to allow flavors to meld.