Using a vegetable peeler, shave the carrots lengthwise into thin ribbons and place in a large mixing bowl.

Slice the cucumber into thin rounds, remove the seeds, and add to the bowl with carrot ribbons. Gently toss together.

In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.

Pour the dressing over the carrot and cucumber mixture, and gently toss to coat evenly.

Fold in the chopped parsley and mint carefully to maintain the texture and visual appeal.

Sprinkle seeds over the salad just before serving.