> 3 medium carrots, peeled
> 2 English cucumbers
> 1/2 cup distilled white vinegar
> 1 tbsp sugar
> 1/2 tsp salt
> 2 tbsp finely chopped fresh dill
On the large holes of a box grater, coarsely grate the carrots into a large bowl.
With a vegetable peeler, remove half the peel from the cucumbers lengthwise, alternating to create stripes. Thinly slice cucumbers and add to carrots in bowl.
In a small bowl, stir together the vinegar, sugar, and salt until salt and sugar dissolve. Add dressing to cucumbers, along with the dill. Toss to combine. Refrigerate 2 hours or up to 1 day. Season with salt to taste. Serve using a slotted spoon.
For the most even cucumber slices, use a mandoline.