Peel top leaves from cabbage and wash and paper towel pat dry remaining vegetables. Into a large bowl, shred 1 medium green cabbage onto a benriner mandolin. Cut cucumbers into quarters and slice them onto benriner mandolin about 1-2mm thick. Finely chop 4-5 green onions and 1 bunch of fresh dill. Add to the bowl with cabbage.
TO MAKE THE DRESSING: In a small bowl, combine and mix together: 6 tbsps sunflower oil, 4 tbsps distilled white vinegar, 1 tsp table salt and 1/4 tsp ground black pepper. Pour the dressing over the salad and gently stir the salad to completely get it covered with the dressing. Refrigerate the salad for at least 2 hours to give it time to absorb the dressing. Taste before serving and add more salt if necessary.