Cucumber, Carrot, and Red Onion Salad

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)

1 c. coarsely shredded carrot

1 c. paper-thin slices red onion

1/3 c. white-wine vinegar

3 T. vegetable oil

1 1/2 t. salt, or to taste

1 t. sugar

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