This salad is in the repertoire of many USSR expats. Fresh, crunchy and great as salad but also inside a roast beef wrap.
1 head of cabbage, shredded ( same width as the carrots)
3 carrots, peeled and shredded
4 tbsp dill, chopped
1/2 c white vinegar
1.5 tsp sugar
3 tsp salt
1 tsp black pepper
Mix the vegetables and dill. Pour over the premixed Vinegarette. Let stand for 5 minutes, then squeeze the salad with your hands several times. The purpose here is for salt and acid that were just added to wilt the cabbage strands a bit. They will still be crunchy, but will act like a sponge and take on the mixed flavors in the salad.