Add the green sweetheart cabbage, red cabbage, carrots and onion to a food processor and blitz for 5 seconds. (I like to do this in batches as you don't want to overcrowd the food processor. Alternatively, you can chop by hand but it will take a lot longer)

Add the ingredients 2 to a large bowl.

Place all the dressing ingredients into a mason jar and shake vigorously until well combined. Pour the marinade over the coleslaw before stirring well.

I like to store the coleslaw in the fridge for up to 3 days.