1Wash the cabbage leaves thoroughly, pat dry, and cut into bite-sized pieces. Alternatively, cut first, then rinse and dry using a salad spinner. Transfer to a serving bowl.

2Toast the pumpkin seeds in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until fragrant and lightly golden. Alternatively, toast them in an air fryer. Add the seeds to the cabbage, drizzle with balsamic vinegar, and toss to combine.