Heat water in a pot over medium heat. As water is heating up, add salt, sugar, avocado oil, and vinegar to the pot. Bring to a boil and remove from heat. Add bay leaf and peppercorns to the pot. Set brine aside to let cool to room temperature.

While brine is cooling down, cut and prep the remaining ingredients for the salad.

Remove the outer layer of the cabbage and cut in half. Thinly slice the cabbage using a mandolin or a sharp knife. Discard the core when you get to the end. Place into a large bowl.

Thinly slice the mini sweet peppers using a mandolin or a sharp knife. Discard the stem and seeds when you get to the end. Place into the large bowl.

Peel the carrots and cut into thin matchsticks. Place into the large bowl.

Peel the garlic and finely chop. Place into the large bowl.

Toss all of the ingredients in the large bowl until well combined. Once the brine has cooled down to room temperature, pour over the cabbage and veggies in the big bowl.

Place a large round plate over the cabbage so it is covering and pressing on the cabbage and veggies. Place something heavy and waterproof on top of the plate so it can apply pressure. Cover bowl with clean kitchen towel and place in a safe place on the kitchen counter. Leave overnight so cabbage has time to marinate in the brine.

The next day, remove heavy object and plate from the bowl. Add chopped dill to the bowl with the cabbage and mix until well combined. Transfer pickled cabbage salad to a large air tight container or mason jar including remaining brining liquid. Place into refrigerator and let cool for 4 hours before serving.

Store it in the refrigerator for up to 3 weeks in an air tight container or mason jar.