In a measuring cup, whisk together the sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Allow it to sit for about 5 minutes.

Rinse the green cabbage and cucumbers thoroughly under cold water, then pat them dry.

Remove the outer leaves of the green cabbage and cut it into quarters. Shred the cabbage into thin strips.

Halve the cucumbers lengthwise and slice each half into thin, half-moon shapes.

Finely chop the green onions and fresh dill and add to the bowl with cabbage and cucumbers.

Pour the prepared dressing over the mixed vegetables and gently toss until well-coated.

Serve immediately or refrigerate for 1-2 hours before serving.