Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.
Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.
I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.