Peel the carrots and trim off the ends.

Shred the carrots using a box grater or a food processor fitted with a shredding blade.

Finely slice the green onions on the diagonal.

Chop the parsley if using.

In a small jar or bowl, add the Dijon mustard, honey, lemon juice, extra virgin olive oil, salt, and black pepper.

Shake or whisk until the dressing is smooth and slightly thickened.

Add the shredded carrots to a large mixing bowl.

Add the sliced green onions and chopped parsley.

Pour the honey Dijon dressing over the carrot mixture.

Toss well until the carrots are evenly coated.

Let the salad rest for 10 minutes if desired, then taste and adjust with more lemon juice, salt, or pepper before serving.