Using a vegetable peeler, slice the carrots into thin ribbons and place them in a mixing bowl.

Add the sliced cucumber, chopped parsley, chopped mint, and toasted sesame seeds to the bowl.

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

Pour the vinaigrette over the salad and toss gently to combine. Serve immediately.