This easy salad makes a wonderful summertime side dish. The cabbage and toasted pepitas give it a fun crunch. Keep the dressing on the milder side for greater balance on hotter days.

½ cup raw pumpkin seeds
1 small head green cabbage, cored and thinly sliced
1 bunch lacinato kale, de-ribbed and thinly sliced
½ small onion, very thinly sliced (or shaved on a mandoline)
¼ cup lime juice
1 teaspoon salt
½ cup coconut yogurt (unsweetened)
½ chipotle chile in adobo sauce (use more or less for your preferred spice level)

In a small dry skillet, toast pumpkin seeds over medium-high heat until fragrant and just starting to brown. Remove skillet from heat and set aside.

Place cabbage, kale and onion in a large mixing bowl. Sprinkle lime juice and salt over the vegetables, then use your hands to lightly massage everything together. Once vegetables begin to soften, set aside and let them rest for 10–15 minutes.

While vegetables are marinating, combine yogurt and chipotle chile together in a mini food processor or blender.

To finish salad, add most pepitas (reserve a few for garnish) and coconut-chipotle mixture to the slaw, and use a rubber spatula to mix everything together well. Place in a large serving bowl and top with reserved pepitas, then serve immediately.