Green Valley Salad

Ingredients:

1 lb young green cabbage
1 English cucumber
3 stalks green onions
Dill and parsley on taste
Dressing:
Balsamic vinegar
Olive oil
Salt on taste

Method:

Cut cabbage into angel hairstyle cuts.
Cut cucumber into thin short slices (or grate it).
Cut green onions, dill, and parsley into small cuts.
Blend vinegar, oil, and salt together.
Mix all ingredients, let sit for 10 minutes at room temperature, and serve.

Note:

You may vary ingredients on your taste: add slices of green pepper, green apple, celery, etc.