Salt Lick BBQ Coleslaw Recipe

March 9, 2022Van

Prep time: 15 minutes

Serves: 8

I just tried Salt Lick BBQ for the first time last week, they have the most beautiful location and best atmosphere (watch a 30-second video of my visit on Instagram). My favorite thing that I tried there was their amazing coleslaw, unlike most BBQ restaurants, their coleslaw has a vinegar & oil dressing instead of mayo. The co-founder of the Salt Lick, Hisako Roberts is Japanese, to enhance their coleslaw recipe, she added toasted sesame seeds and celery seeds, flavors she enjoyed while growing up in Hawaii. It’s the best coleslaw I’ve ever had, the toasted sesame seeds adds the most wonderful & unique flavor and the tangy dressing is the perfect compliment for bbq.

SALT LICK BBQ COLESLAW RECIPE

I use a mandoline, to make thin, even cabbage shreds SALT LICK BBQ COLESLAW RECIPE

SALT LICK BBQ COLESLAW RECIPE

Salt Lick BBQ Coleslaw Recipe

March 9, 2022 Van

Prep time: 15 minutes

Serves: 8

Ingredients

Half Head of Cabbage, shredded thin
¾ Cup White Vinegar
⅓ Cup Granulated Sugar
1 Tablespoon Salt
5 Teaspoons Sesame Seeds
⅛ Teaspoon Celery Seed
2 Pinches of White Pepper
2 Tablespoons Vegetable Oil

Method

1)
Add ¾ Cup Vinegar, ⅓ Cup Sugar, 1 Tablespoon Salt to a sauce pan and bring to a boil. Turn off the heat and stir until the sugar is dissolved. Set aside until cooled to room temp.
2)
Heat a pan on medium heat, add 4 Teaspoons Sesame Seeds, shake the pan occasionally until the seeds start to turn golden brown. Add the sesame seeds along with ⅛ Teaspoon Celery Seed, 2 Pinches White Pepper, 2 Tablespoons Vegetable Oil to the vinegar mixture and whisk well.
3)
Pour the dressing onto the shredded cabbage and toss to combine. Place the coleslaw into the fridge for about 10 minutes before serving. Enjoy!