Wash and peel the carrots under cold water. Grate the carrots to achieve uniform julienned strips or shreds and transfer to a large mixing bowl.

In a small mixing bowl, combine lemon juice, olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk until emulsified.

Pour the dressing over the grated carrots and toss gently to coat evenly.

Fold in roughly chopped fresh parsley and mint into the salad.

Let the dressed salad rest for at least 15 minutes at room temperature to allow flavors to meld.

Give the salad a final toss before serving and adjust seasoning as needed.