German Cabbage Salad

Shred the cabbage finely, salt it, and squeeze gently after it softens so the salad is crisp rather than watery.

Slice cucumber, radishes, and onion thinly for a fresh snap against the cabbage.

Whisk vinegar, mustard, sunflower oil, celery seed, sugar, salt, and pepper into a sharp dressing.

Toss the vegetables with dill and dressing until evenly coated.

Chill briefly, then retoss before serving so the cabbage keeps its crunch.