6 cups thinly sliced Napa cabbage (about 1 1/2 pounds)
2 carrots, grated
2 tablespoons minced fresh dill
1 teaspoon sugar
1/4 cup olive oil
1 1/2 tablespoons red-wine vinegar
Salt and freshly ground black pepper to taste
In a large bowl combine the cabbage, carrot, and dill.
In small bowl, combine sugar, oil, vinegar, salt and pepper. Pour over vegetables and toss to combine well. Serve.
Serves 4 to 6.