1poundcarrots, peeled and shredded (about 4 heaping cups)
2green onions, chopped (light green and white parts)
1handful fresh parsley, chopped (about 1/4 cup packed)
1/2cuppecans, roughly chopped (optional)
In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
I use maple syrup in this recipe to keep it vegan, but feel free to use honey if you prefer.