Save on Pinterest

Cukes and Carrots

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

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • catfanatic17
    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
    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
    May 4, 2012

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

  • bjsilve0
    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
    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.

  • cycarrell55
    Aug 8, 2009

    No comment left

  • pissed
    Apr 23, 2009

    No comment left

  • gred
    Mar 20, 2009

    No comment left

  • badgergirl
    Jan 9, 2009

    No comment left

  • lissaemtb
    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.