Finely chop the white onion and submerge it in a bowl of cold water, letting it soak for about 15 minutes. This step mellows out the sharpness of the onion, giving it a milder, more balanced flavor. Once soaked, drain thoroughly and pat dry with a paper towel.

In a food processor or a mini chopper, combine the drained onion, garlic cloves, olive oil, apple cider vinegar, and ground cumin. Pulse the mixture until finely chopped, creating a fragrant, well-blended dressing.

Transfer the grated carrots to a large mixing bowl. Pour the prepared dressing over the carrots, ensuring even distribution. Sprinkle in the freshly chopped cilantro and parsley, adding a vibrant burst of flavor and color. Gently toss everything together until well combined. Taste the salad and adjust the seasoning with salt and pepper as needed.

Serve immediately for a crisp, refreshing bite, or let it sit for a few minutes to allow the flavors to meld. Enjoy this bright and zesty salad on its own or as a refreshing side dish.