✅ THE REAL RECIPE. This comes straight from The Salt Lick Cookbook by owner Scott Roberts and Jessica Dupuy, as published by The Dallas Morning News.

Everyone drives to Driftwood for the brisket, and a lot of them leave talking about the slaw. There's no mayo. The cabbage gets a light coat of oil first so the sweet-tart vinegar doesn't wilt it, and toasted sesame seeds give it a nutty crunch. Make it right before you eat.

Serves 6–8 · Prep 15 min

Ingredients

Slaw

  • 1 head cabbage, shredded

  • 1/8 cup vegetable oil

  • Pinch of celery seed

  • 2 1/2 tablespoons toasted sesame seeds

  • 1/8 cup vinegar mix (below)

Vinegar mix

  • 1 1/2 cups white vinegar

  • 1/2 cup sugar

  • 2 tablespoons salt

Method

  1. Vinegar mix: Bring the vinegar to a boil, then stir in the sugar and salt until they dissolve. Turn off the heat and let it cool. You'll have extra, and it keeps in the fridge.

  2. Put the cabbage in a large bowl, drizzle with the oil, and toss until every shred is coated.

  3. Sprinkle on the celery seed and sesame seeds and toss again.

  4. Add 1/8 cup of the vinegar mix and toss well. Move it to a serving bowl, scraping in every last seed, and serve right away while it's crisp.

Tip: Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan until they turn golden. Watch them, because they burn fast.

Rather let The Salt Lick make it?

🍽️ Locations and hours: saltlickbbq.com

Rate this recipe

Made it? Rate The Salt Lick's Sesame Coleslaw

Your rating shows on the Local Eats Recipes page.

Login or Subscribe to participate

More dishes from local kitchens: browse every Local Eats recipe.