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Recipe Summary

prep:
25 mins
chill:
1 hr
total:
1 hr 25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, peel the cucumber lengthwise into long, thin ribbons. Repeat with carrot. In a large bowl combine cucumber and carrot ribbons, onion, dill weed, and pepper. Set aside.

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  • In a small saucepan combine vinegar, sugar, and salt; bring just to boiling over medium-high heat. Pour immediately over vegetables, stirring to combine; cool. Cover and chill for 1 hour or up to 3 days.

Nutrition Facts

45 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 11g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 10g; protein 0g; vitamin a 874.6IU; vitamin c 1.8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; sodium 497mg; potassium 67mg; calcium 10.1mg; iron 0.2mg.
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