Vinegar Slaw with Cucumbers and Dill

1 medium head green cabbage (about 2 pounds or 900 grams), cored and thinly sliced or shredded
1 large seedless or English cucumber (about 1 pound or 455 grams), sliced in round discs as thinly as possible (you can double this if you cannot get enough of cucumber)
2 tablespoons chopped fresh dill
½ cup (120 ml) white wine vinegar
2 tablespoons kosher salt
4 teaspoons sugar
½ cup (120 ml) cold water

It’s equally delicious with additional fried excesses, from everything Milanese and schnitzel to fried chicken.

Toss the cabbage, cucumber, and dill together in a large bowl. Don’t be freaked out by how big the salad looks; it settles as it marinates. Whisk the vinegar, salt, and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally. After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better.