2 tsp. salt
2 med. cucumbers, sliced paper thin (2 c.)
2 c. shredded carrots
1/4 tsp. salt
1/4 c. sugar
1/2 c. rice or white vinegar

Sprinkle 2 teaspoons salt over cucumbers. Chill one hour or longer. Drain in sieve. Pressing with paper towels to remove as much moisture as possible. Sprinkle carrots with 1/4 teaspoon salt.

Combine sugar, vinegar, stirring to dissolve sugar. Place drained cucumbers on one side of bowl, carrots on the other. Pour vinegar mixture over and chill at least 1 hour. Before serving drain off liquid, reserve to pass as dressing. Cucumber in center of serving dish circle with carrots. Salad will stay crispy several days if covered and refrigerated. Leave dressing on.