Boistfort Valley Farm
Community Supported Recipe Box

Cucumber, Carrot, and Onion Salad


  • 4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
  • 1 cup coarsely shredded carrot
  • 1 onion, sliced paper-thin
  • 1/3 cup white-wine vinegar (or apple cider vinegar for a sweeter flavor)
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons salt (or to taste)
  • 1 teaspoon sugar (or to taste)


dish: salad
season: summer, fall

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

Gourmet, May 1994