Ingredients

2 lbs finely chopped green cabbage
2 tsp kosher salt
3/4 cup ketchup
1/2 cup finely diced red bell peppers
1/4 cup apple cider vinegar
3 Tbs white sugar
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 Tbs sambal chili sauce, or to taste
1 Tbs Sriracha hot sauce, or to taste
2 Tbs sliced green onions, or as needed (optional)

Directions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.