In a small bowl, combine sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Whisk together until the salt dissolves, then set aside.

Wash the green cabbage, cucumbers, green onions, and fresh dill under cool water. Pat them dry with paper towels or a kitchen cloth.

Remove the outer leaves of the cabbage and shred it into thin strips with a knife or mandolin slicer. Transfer to a large mixing bowl.

Thinly slice cucumbers into rounds or half-moons and add them to the mixing bowl with cabbage.

Finely chop green onions and dill, then add them to the mixing bowl.

Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.

Serve immediately or chill in the refrigerator for 30 minutes to 2 hours before serving for enhanced flavor.