Using a vegetable peeler, slice the carrots into thin ribbons.

In a mixing bowl, combine the carrot ribbons, cucumber, parsley, mint, and red bell pepper.

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

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to 30 minutes before serving.