Core and thinly shred the White Cabbage into fine ribbons; place in a large mixing bowl.
Peel and grate the Carrot and add it to the bowl with finely sliced Onion.
In a separate small bowl or jar, whisk together the Sunflower Oil, Apple Cider Vinegar, and Granulated Sugar until the sugar is fully dissolved.
Season the dressing with Salt and freshly ground Black Pepper to taste, then taste and adjust the balance of sweet and tangy.
Pour the dressing over the cabbage mixture and toss thoroughly so every ribbon is coated.
Chop the Dill and fold it into the salad, reserving a few fronds for garnish.
Let the salad sit at room temperature for 10–20 minutes or chill for up to an hour to allow the flavors to marry; toss again before serving and adjust seasoning if needed.
