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In a bowl, mix together tahini, minced garlic, lemon zest, lemon juice, stone ground mustard, maple syrup, low sodium salt, and a few tablespoons of water. Whisk until the dressing is smooth.
Grate the red cabbage directly into the dressing and stir to combine, creating a crunchy base.
Add the sprouted pumpkin seeds, sliced green onion, chopped parsley, and a pinch of black pepper to the bowl.
Toss all the ingredients together until everything is well coated with the dressing.
Serve the salad right away or let it chill for a short time before serving.