Vinegar Cole Slaw with Cucumber and Dill

1 medium head of green cabbage (about 2 lbs.), thinly sliced or shredded*
1 large cucumber (I like English cukes, which don’t require seeding or peeling), thinly sliced
2 Tbsp. fresh dill, chopped
1/2 cup white wine vinegar
2 tsp. kosher salt (1 to 1 1/2 tsp. if you’re using regular table salt)
4 tsp. sugar
1/2 cup cold water

*You can use pre-packaged cole slaw mix for this

Combine the cabbage, cucumber and dill in a large serving bowl. Whisk the vinegar, salt and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water and pour the dressing over the salad.

Allow to marinate at least an hour if possible. The salad will wilt slightly and the flavor will develop.

If there are leftovers, this will keep in the fridge for several days.

WW PP per serving: Zip! Maybe one if you eat it all in one sitting