In a mixing bowl, combine the shredded carrots, chopped parsley, and chopped bell pepper.

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the salad and toss until the vegetables are evenly coated.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.