Squeeze and zest the orange. Set aside in a bowl.
Add oil, vinegar and coriander. Whisk with the orange juice, salt and pepper to obtain a vinaigrette.
Cut the red cabbage into thin strips and grate the parsnip like a carrot. Chop the onion. Dice the pear.
Add the vegetables and fruit to the salad bowl with the dressing. Mix well, paying attention to the pears. It is best to choose pears that are a little firm so that they do not fall apart in the salad.
Once well mixed, drizzle honey over the salad and sprinkle with sunflower seeds (you can toast them to make them tastier).
