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.
Tahini - I use hulled tahini. Mix your tahini well in the jar until it is runny and smooth. Use this tahini rather than hard lumpy bits from the bottom of the jar as these hard bits will make mixing the dressing difficult. If your tahini is quite solid and hard, warm it gently on a cooktop in a small heavy-bottomed pan and add a tablespoon of sesame oil. Keep mixing until it reaches a nice, loose consistency.