Slice the cabbage thinly with a knife and cut the carrots into thin julienne. Gather all the sliced vegetables in a large bowl and mix them with two forks.

In a pan pour a tablespoon of extra virgin olive oil and add the sesame seeds, pumpkin seeds and sunflower seeds. Toast the seeds until they begin to crackle. Remove the seeds from the heat and add them to the salad.

Now make the salad dressing by mixing yogurt, tahini, lemon juice and extra virgin olive oil. Season with salt and pepper.

Serve the dressing on the side so that everyone can add the yogurt and tahini sauce at the very last minute, leaving the salad and the seeds fresh and crunchy.