"Salting the cabbage helps to leach the excess liquid and season the slaw," says Wall. "Getting rid of the excess water can only be a good thing - a soggy wet slaw is a very sad slaw indeed."
- 1 kg whole cabbage, very thinly sliced on a mandolin
- 1½ tbsp sea salt
Tangy ketchup dressing
- 180 ml Heinz tomato sauce
- 115 ml apple cider vinegar
- 50 gm caster sugar
- 35 ml Southern-style hot sauce
- 1Combine cabbage and salt in a bowl, toss to coat and stand in a colander to leach excess liquid (2 hours).
- 2Meanwhile, to make tangy ketchup dressing, whisk ingredients in a bowl to combine and season to taste with freshly ground black pepper.
- 3Press excess liquid from cabbage and combine in a bowl with dressing to taste, toss to coat and serve with <b><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/smoky-pork-shoulder-with-lexington-barbecue-sauce/">smoky pork shoulder</a></b> and <b><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/hush-puppies-with-maple-butter/">hush puppies</a></b>.
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