Carolina Red Slaw

Ingredients

• 2 pounds green cabbage
• 2 teaspoons kosher salt
• 0.75 cups ketchup
• 0.5 cups red bell peppers
• 0.25 cups apple cider vinegar
• 3 tablespoons white sugar
• 1 teaspoon smoked paprika
• 0.5 teaspoons freshly ground black pepper
• 0.13 teaspoons cayenne pepper
• 1 tablespoon chili sauce , or to taste
• 1 tablespoon riracha hot sauce , or to taste
• 2 tablespoons green onions , optional

Instructions

1. 1

   Add finely chopped cabbage to a large bowl and sprinkle over the salt. Mix well and let sit for 30 minutes. If using fine salt, use half the amount.

2. 2

   Transfer cabbage to a strainer, and set aside to drain for 10 minutes.

3. 3

   Add ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and sriracha to a bowl; stir until dressing is well combined.

4. 4

   Use a spatula or your hand to press down on cabbage in the strainer; this will press out excess water. Discard the liquid (it is fine if cabbage is still slightly damp). Add cabbage to the bowl of dressing; mix well.

5. 5

   Cover slaw and refrigerate for 6 to 24 hours (preferably at least overnight), tossing occasionally. Taste before serving, and adjust salt and pepper, or add more hot sauce if needed. Sprinkle with sliced green onions.