Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, whole grain mustard, Dijon mustard, and sugar (or honey). Add kosher salt and freshly cracked black pepper according to your preference. Keep whisking until the dressing is smooth and well combined.

Prepare the Vegetables: Using a vegetable peeler or mandolin, peel the carrots into long, thin ribbons. If you prefer a different texture, you can also julienne or grate the carrots. Slice the Persian cucumbers into thin rounds, or, if preferred, cut them into half-moons.

Assemble the Salad: In a large bowl, combine the carrot ribbons and cucumber slices. Add the chopped fresh herbs (basil, parsley, or cilantro) and toss gently to combine.

Dress the Salad: Pour the mustard dressing over the salad and toss again to coat the vegetables evenly. Taste and adjust seasoning if necessary by adding more salt, pepper, or a drizzle of vinegar for more tang.

Serve: Serve the salad immediately for a crisp, fresh taste. Alternatively, let it sit in the refrigerator for 10-15 minutes to allow the flavors to meld together.