Blanch carrots by placing them in a saucepan with enough water to just cover them. Cook just until carrots are "al dente'" and still have a little crunch to them. Drain water off carrots to keep them from continuing to cook after removing from the stove. You can also pour cold water over the carrots to stop the cooking process.

Combine remaining ingredients and mix well, pour over carrots and refrigerate overnight. Serve chilled.