Indian-Style Coleslaw

• 3 large carrots, peeled and finely grated
• 1 white onion, very finely sliced
• 500 g white cabbag

Place the grated carrot, onion, cabbage and sultanas in a large serving bowl. Whisk together the crème frâiche, mayonnaise, lemon juice, white wine vinegar and caster sugar, then add the chilli and ground cumin. Stir into the carrot and cabbage mixture, then scatter with the chopped coriander.