3 c. sliced carrots (Baby carrots are sweeter)
1/2 c. minced onion
2 tbsp. peanut oil
1 tbsp. red or white wine vinegar
1 tsp. minced dried dill or 1 tbsp. fresh minced dill
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Boil carrots until crisp tender. Drain. Then, mix all ingredients together. Refrigerate for two hours.