Place the ⅓ cup raw pistachios or walnuts toasted in a dry skillet until fragrant, roughly chopped or ⅓ cup raw pistachios or walnuts toasted in a dry skillet until fragrant, roughly chopped in a dry Skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until golden and fragrant. Remove from heat, let cool slightly, then roughly chop. Set aside.

Peel the 6 large carrots peeled, then shaved into long ribbons with a vegetable peeler. Using a Peeler, run it firmly along the length of each 6 large carrots peeled, then shaved into long ribbons with a vegetable peeler to create long, thin ribbons. Rotate the 6 large carrots peeled, then shaved into long ribbons with a vegetable peeler as you go to get even strips from all sides. Discard the thin core or snack on it. Place ribbons in a large Mixing Bowl.

In a small Mixing Bowl, whisk together the 3 tbsp extra-virgin olive oil, fresh 3 tbsp fresh lemon juice from about 1½ lemons, 1 tsp honey or maple syrup for vegan, minced 1 clove garlic pressed or finely minced, ¼ tsp ground cumin, ½ tsp fine sea salt plus more, and 1 pinch freshly ground black pepper until fully emulsified. Taste and adjust — it should be bright and punchy.

Add the sliced ¼ cup red onion very thinly sliced, ½ cup fresh flat-leaf parsley roughly chopped, and torn ¼ cup fresh mint leaves torn to the bowl with the 6 large carrots peeled, then shaved into long ribbons with a vegetable peeler ribbons. Pour the dressing over the top and toss gently with Tongs or your hands, making sure every ribbon is coated. Let the salad sit for 5 minutes so the ribbons soften slightly and absorb the dressing.

Transfer to a serving platter or individual bowls. Scatter ⅓ cup raw pistachios or walnuts toasted in a dry Skillet until fragrant, roughly chopped over the top. Serve immediately for maximum crunch, or refrigerate for up to 2 hours before serving — 6 large carrots peeled, then shaved into long ribbons with a Peeler will soften and the flavors will deepen.