Combine the finely sliced purple cabbage, green cabbage, shredded carrots, and chopped fresh parsley in a large mixing bowl.
Heat a dry skillet over medium heat. Add your mixed seeds.
Toast the seeds, shaking the pan frequently, until they become fragrant and you hear a light popping sound.
Immediately transfer the toasted seeds to the bowl with the cabbage and carrot mixture.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, and salt.
Pour the dressing over the slaw and toss gently until well combined.
Taste and adjust salt or lemon juice if needed.
Serve immediately or chill for a few hours to let the flavors meld.