Thoroughly wash and peel the fresh carrots, then grate or julienne them.

Slice the cucumber and bell pepper into thin strips and finely chop the red onion. Soak onion slices in cold water for 5 minutes, then drain.

In a large mixing bowl, combine the grated carrots, sliced cucumber, bell pepper, and drained red onion. Add chopped parsley and toss gently until mixed.

In a separate bowl, whisk together olive oil, lemon juice, and honey or maple syrup. Season with salt and pepper. Blend until smooth.

Drizzle the dressing over the salad and toss gently to coat. Let the salad rest for 5 minutes to allow flavors to meld.

Transfer the salad to a serving bowl and garnish with extra chopped parsley or lemon slices. Serve immediately.