Peel and thinly slice the red onion. Place the slices in a mug, then cover them with boiling water. (This will take away some of the overpowering 'raw' taste of the onion).
Thinly slice the cabbage, (I find it easiest to take each leaf off the cabbage half, remove any thick stalks from the middle of the leaf, then pile them on top of each other. Roll up into a tube, then slice very thinly into strips). Place the shredded cabbage into a large bowl.
Peel and trim the ends from the carrots. Chop them into very thin matchsticks, (a julienne peeler/slicer or food processor is very useful for this), or grate. Tip the carrot into the bowl with the cabbage.
Finely chop the apricots and add to the bowl, along with the sultanas.
Drain the water from the red onion, then add it to the bowl.
In a mug, mix the yoghurt, mayonnaise and curry powder until well combined. Tip into the bowl and mix through the coleslaw. Add salt and mix, taste and adjust as necessary.
Finely chop the coriander leaves and stir through the coleslaw.