In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and add raisins. Let cool and then refrigerate for at least 30 minutes.

Using a vegetable peeler, slice the carrots into long ribbons. Place them in a mixing bowl.

Once the raisins have cooled and plumped, drain them and add to the bowl with the carrot ribbons.

In a small bowl, whisk together olive oil, lemon juice, and black pepper. Pour over the salad and toss gently to combine.

Garnish with chopped parsley before serving.