Place cabbage, carrot, spring onion, coriander and chilli in a large bowl.

Toast sunflower, sesame and pumpkin seeds on medium-low heat in a heavy-bottomed frying pan. Toss to ensure the seeds don’t burn. Remove from heat when sesame seeds are starting to turn golden and seeds are aromatic.

Add toasted seeds to the cabbage in the bowl.

Add sesame oil, lemon juice, soy sauce, tahini, orange juice, coconut sugar, ginger and salt in a medium bowl. Mix well with a metal spoon to remove all lumps and create a creamy dressing.

Add dressing to the salad and mix well.

Salad keeps well in the fridge for up to 3 days.