Cukes and Carrots Recipe
Cukes and Carrots Recipe photo by Taste of Home
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Cukes and Carrots Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1/2 cup: 131 calories, 0 fat (0 saturated fat), 0 cholesterol, 401mg sodium, 32g carbohydrate (29g sugars, 2g fiber), 2g protein.


  1. 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.
Originally published as Cukes and Carrots in Quick Cooking July/August 2001, p57

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catfanatic17 User ID: 4689255 230781
Reviewed Aug. 5, 2015

"This was a big hit at the company picnic today. Even I enjoyed it and I'm not a big vinegar fan. The sugar makes this very pleasant."

ayasworld94 User ID: 6557408 30953
Reviewed Sep. 4, 2012

"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!"

ayasworld94 User ID: 6557408 104176
Reviewed May. 4, 2012

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

bjsilve0 User ID: 172187 31237
Reviewed Oct. 29, 2011

"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."

yourhandinmine247 User ID: 5803738 104172
Reviewed Feb. 3, 2011

"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."

lissaemtb User ID: 19569 73261
Reviewed Sep. 4, 2008

"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."

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