1 pound carrots, match stix (shredded)
2 tablespoons fresh parsley, chopped
2 green onions (scallions), sliced
Dressing
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1½ tablespoons vegetable oil
1½ tablespoons olive oil
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon black pepper
