Toast the sunflower seeds in a dry frying pan.
Remove the outer leaves from the red cabbage and rinse it thoroughly. Slice the red cabbage paper-thin using a mandoline or a sharp knife – place the finely sliced cabbage in a bowl. Peel the orange with a sharp knife and dice the flesh, then toss it together with the red cabbage. Save any excess orange juice for the vinaigrette.
Chop the mint and mix it, along with the toasted sunflower seeds, into the bowl with the red cabbage and orange.
In a bowl, whisk together the honey, vinegar, olive oil and coriander seeds with a spoon to make a vinaigrette – season to taste with salt and pepper, and a little more vinegar if needed.
