Grate the carrots into a mixing bowl. Finely slice the cabbages and add to the mixing bowl, along with the sliced red onion.
To make the Asian-style dressing, whisk together the vinegar, grated ginger, chilli and caster sugar. Pour over the coleslaw and stir carefully to dress.
Garnish with fresh mint.
Recipe by Hannah Lewry. First published in City Press.