If you’ve got time, lightly toast the sunflower seeds in a dry pan over a medium heat. This isn’t essential but it does develop their nutty flavour. Leave to cool.
Peel and deseed the squash and grate it coarsely into a large bowl. Peel and grate the carrots into the same bowl. You can do this with the coarse side of a cheese grater but of course it’s much quicker if you use the grating attachment on a food processor.
Use a sharp knife to finely shred the cabbage and add to the bowl. Add the orange zest and juice, sprinkle in the sunflower seeds and mix everything well. Season with salt and pepper.
For the dressing, shake all the ingredients together in a jar with a pinch of salt and a grinding of pepper until emulsified.
Pour the dressing over the slaw and mix well. Taste and add a little more salt and pepper if necessary, then it’s ready to eat. This will keep for 2 days in the fridge.
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