Shred the cabbage and carrot with a grater or in a food processor.
Transfer to a large bowl and sprinkle the salt all over; stir.
Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step.
Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook!
Take off heat and cool.
Once the cabbage and carrots have cooled, transfer the mixture to a platter.
Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots.
Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots.
Garnish with dill or parsley and the lemon wedges.