This coleslaw is as simple as it is excellent – no onions or carrots, peppers or mayo. Nothing but cabbage and a peppery barbecue sauce.
Chop the cabbage by hand, on a grater, or possibly with the shredding attachment of a food processor.
Transfer the cabbage to a large bowl and fold in the vinegar sauce. Simmer for 10 minutes, then season again.
To make about four cups of vinegar sauce, combine tomato ketchup, vinegar, water, chili flakes, sugar, salt and pepper in an acid-proof bowl and stir until sugar and salt are dissolved. Season with sugar and salt; the sauce should be spicy but not too acidic.
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