Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad. The dressing is not too sweet and gives the salad an excellent flavor. You can get thinly sliced carrots and cucumbers by running the vegetables over the large blades on a grater or by using a potato peeler.
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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
1. In a bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours.
2. Remove cucumber mixture from refrigerator. Combine sugar and vinegar; pour over vegetables. Cover and refrigerate for another hour before serving.