Place shredded carrots and cabbage in a colander and add caster sugar, salt and white wine vinegar. Toss them together and place in the sink to drain for 45 minutes. This is to remove excess water from the vegetables, similar to the pickling process. After 45 minutes, apply pressure onto the vegetables to squeeze out any remaining liquid.
Transfer carrots and cabbage to a mixing bowl. Mix in the shredded apples, Wakame seaweed salad, sliced spring onions, Kewpie mayo, mayonnaise, horseradish cream and a few dashes of Shichimi Togarashi. Toss all ingredients together.
When serving, sprinkle a tablespoon of Furikake over the coleslaw.