Step 1

In a large mixing bowl combine the red cabbage, white cabbage, apple, carrot and parsley. In a separate smaller mixing bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup and pinch of sea salt. Pour the dressing over the coleslaw and toss to combine. Let sit.

Step 2

Toast pumpkin seeds in a small skillet on medium heat until golden (about 7 mins). Sprinkle over coleslaw.