Carolina red slaw

Halve the cabbage and make a triangular cut at the bottom to remove the core; trim any large obvious ribs.

Slice thinly, about every eighth of an inch; turn and slice across at the same spacing, then gather and chop once more until fine. Hand-cut rather than a food processor, which rips and tears.

Transfer to a large bowl, sprinkle over about two teaspoons of kosher salt, mix thoroughly and leave on the counter about 30 minutes to pull out liquid.

Stir, transfer to a colander or strainer and drain about 10 minutes; do not rinse.

For the dressing, whisk ketchup with diced red bell pepper, sugar, apple cider vinegar, smoked paprika, black pepper, cayenne, sambal and 'Shirata' (as transcribed).

Dump the drained cabbage into the dressing, a couple of tablespoons of liquid included, and mix thoroughly.

Cover and refrigerate a minimum of four hours, overnight probably better, stirring once or twice if wanted.

Stir and taste for more salt or spice; transfer to a serving bowl and garnish with sliced green onions. Keeps three days.