Carrot Salad with Onions

Rinse the carrots, peel and cut diagonally into thin slices. Blanch in boiling salted water, drain and rinse in cold water for about 1 minute. Peel the onion and cut into small cubes. Rinse the dill, shake dry and chop. Combine the vinegar with lemon juice, oil, diced onion, a pinch of sugar and season with salt and pepper. Mix with the carrot slices, onion and dill in a bowl and allow to infuse at least 30 minutes before serving.