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