Makes 6 servings.

1/2 head Red Dog green cabbage
1/2 lb. Red Dog carrots
1 small Red Dog sweet onion
3/4 teaspoons kosher salt, plus more to taste (around 1 – 1.5 total teaspoons)
3 Tablespoons rice vinegar, plus more to taste
2–3 Tablespoons fresh Red Dog dill, chopped
1/4 teaspoon black pepper (optional)
2 Tablespoons olive oil

Chop the cabbage. You can either shred the cabbage or roughly chop it into bite-sized pieces. Shred the carrots, and chop the onion into thin crescents.

Add the cabbage to a large bowl and sprinkle with 3/4 teaspoon kosher salt and add 3 tablespoons vinegar. Toss to combine and move to the refrigerator to sit for 10 minutes.

Remove from the refrigerator and add carrots, onion, dill, black pepper, and olive oil, and stir to combine. Sample the salad and add more salt and vinegar to taste.

Serve and enjoy! If not serving immediately, move to the refrigerator to chill and enjoy within a few hours, garnished with some extra fresh dill and black pepper if desired.