Wash the carrots, peel them and grate them on a large grater.
Preparing the sauce. In a bowl, mix the Dijon mustard , lemon juice, honey, both types of oil , salt and pepper.
Add the chopped parsley and onion to the carrots . Pour the sauce and mix well. If your carrots are not too juicy, I recommend increasing the number of ingredients for the sauce.
Give half an hour to infuse.