Method

1. Bring a saucepan of lightly salted water to a boil over high heat. Add the onion and cook for 30 secs. Drain the onion well. In a small bowl, whisk the vinegar, sugar and 1/4 teaspoons of sea salt flakes. Add the drained onion and stir to combine. Set aside to pickle at room temperature for at least 20 mins, stirring occasionally.
2. Meanwhile, in a medium bowl, whisk the coriander, oil, lime juice, lime zest, chilli and 1 tsp of salt to blend.
3. Scatter the cabbage over a serving platter and spoon some of the coriander dressing over the cabbage. Top with the avocado and mango slices. Drain the pickled onions and scatter them over the salad. Sprinkle with the pepitas, spoon more dressing over and serve.