Cut the upper, thick part of the carrot into very thin matchsticks or strips. I used a slicer to help but you can just use a knife.

Grate or shred the remains parts of the carrots. Combine the matchsticks and the grated carrot in a medium bowl.

Lightly grind the cumin seeds in a mortar & pestle if you have one. It help release the flavors. You could also lightly toast in a dry pan until aromatic.

Combine all the ingredients except parsley with the carrot and mix well. I use yogurt to add just a touch of creaminess but you can leave out.

Taste a little and adjust the flavor if needed. When you're satisfied lightly mix in the parsley and serve.