1. 1. Wash and peel carrots. Using a vegetable peeler (Y-peeler works best), create long ribbons by pressing firmly along the length of each carrot, rotating as needed. Discard cores. 2. Finely chop parsley and mint. Thinly slice red onion (soak in ice water 10 minutes to mellow if desired, then drain and pat dry). 3. In a small bowl or jar, whisk together olive oil, rice vinegar, honey/maple syrup, lime juice, Dijon mustard, salt, and pepper until emulsified. 4. In a large bowl, gently combine carrot ribbons, parsley, mint, and red onion. 5. Pour about two-thirds of dressing over salad and toss gently with hands or tongs to coat. Add more dressing if needed. 6. Sprinkle with toasted sesame seeds and toss lightly. 7. For best flavor, cover and refrigerate at least 30 minutes before serving. Serve chilled.