Slice carrots 1/4-inch thick.
Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes.
Drain and cool.
Slice and separate onion into rings.
Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well.
Cover and refrigerate for 12 hours or longer.
Keeps for several days in the refrigerator.