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Cukes and Carrots Recipe

Cukes and Carrots Recipe photo by Taste of Home

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Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad from Karla Hecht, Plymouth, Minnesota. The sweet dressing she creates is an ideal match for the crisp summer produce.

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Cukes and Carrots Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

5 medium cucumbers, thinly sliced
4 medium carrots, thinly sliced
1 medium onion, halved and thinly sliced
1 small green pepper, chopped
2 teaspoons canning salt
1-1/2 cups sugar
1/2 cup white vinegar

Directions

In a large bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar. Pour over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 131 calories, trace fat (trace saturated fat), 0 cholesterol, 401 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cukes and Carrots in Quick Cooking July/August 2001, p57

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Reviews for Cukes and Carrots

Cukes and Carrots

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Reviewed on Sep. 04, 2012 by ayasworld94

A longtime favorite at our house! Crisp, sweet yet tart - a wonderful light salad for any meal. Versatile too, I often make a simplified version with just cucumbers and onions or add in other veggies. This recipe is often requested and has never disappointed!

Reviewed on May. 04, 2012 by ayasworld94

Have made this recipe dozens of times over the years - always a family favorite especially in the summer.

Reviewed on Oct. 29, 2011 by bjsilve0

I first saw this in Quick Cooking in July/Aug 2001 and have been making it ever since. It is a favorite. I make a big batch and keep it in the refrig. and use it for snacking. I'll have to try the Splenda to make it even more diet friendly.

Reviewed on Feb. 03, 2011 by yourhandinmine247

Delicious and sweet! Since I only made this for my parents and me, I downsized to two cucumbers and two carrots. Instead of thinly slicing the carrots, I grated them to have carrot shavings. The next time I try this out, I'll be sure to replace sugar with Splenda to make it diabetic-friendly.

Reviewed on Sep. 04, 2008 by lissaemtb

Loved this when it came out in a "special edition" from Taste of Home and it has become a regular hit when cukes are growing like weeds in the summertime. I just got some PURPLE carrots from the farmers market so this is going to be FUN. I have successfully substituted Splenda (measures like sugar version) for the Sugar and it now works for the diabetics in the family too.