Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Mix the cabbage with the onion and carrots in a heatproof bowl. Heat the vinegar, sugar and 1 tsp salt in a pan over a low heat until dissolved, then pour over the vegetables and mix well.
Put the slaw in the fridge for at least 30 mins or until ready to serve. Just before serving, stir through the coriander leaves and season well, to taste.