1 bunch carrots, grated
2 tablespoons Sherry vinegar
1 tablespoon packed dark brown sugar
1 teaspoon cumin seeds, toasted
6 tablespoons extra-virgin olive oil
1/2 pound cabbage, thinly sliced (about 6 cups)
1 cup chopped parsley
Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
Toss cabbage, carrots, and chopped parsley in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.