Peel and finely slice carrots, using a mandoline slicer. Place into a large bowl. Add in almonds, scallions, and parsley. Set aside.
In a small bowl, whisk together dijon mustard, vinegar, sugar, oil, and salt & pepper. Pour over salad ingredients and toss to coat. Serve immediately or store in the refrigerator for up to 3 hours.
If you'd like to make this in advance and store chilled for longer than 3 hours, omit the almonds and then toss once ready to serve.