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.
I use a mandoline, to make thin, even cabbage shreds
3 Comments
Kat
September 19, 2024 at 11:57 am
Delicious, tried & true! Just curious, could any of the recipe be prepared in advance?
Van
September 19, 2024 at 8:31 pm
You can definitely make this ahead of time. Just keep the dressing separate from the cabbage until you’re ready to serve it.
Ady
January 24, 2025 at 7:57 pm
This was wayyyyy too sweet. If you make this cut the sugar way down.