4 c. finely shredded carrots
1/4 c. minced green onions
1/4 c. oil
3 tbsp. wine vinegar
1/2 tsp. dillweed

Combine carrots and onions in bowl. Whisk together the rest of ingredients; pour over the carrots. Mix; cover and refrigerate at least 2 hours. Will keep overnight. Serves 4-6.