1 lb. carrots, sliced diagonally 1/4 inch thick
1 1/2 tsp. celery seed
1/2 tsp. ginger
3/4 c. sugar
1/2 c. water
1 c. chopped celery
1/4 c. instant minced onion
1/2 tsp. grated lemon peel
1/4 tsp. paprika
1/2 c. vinegar
1/3 c. vegetable oil

Cook carrots in boiling salt water for 10 minutes until tender crisp. Drain. Toss carrots with celery, onion, celery seed, lemon peel, ginger, and paprika. Combine remaining ingredients in small saucepan. Bring to a boil and stir. Pour over vegetables. Cover and chill 8 to 10 hours or overnight. Serve with slotted spoon.