Coleslaw is a classic side that pairs perfectly with barbecue, and Salt Lick Coleslaw takes this favorite to the next level. Originating from the legendary Salt Lick BBQ in Texas this recipe is known for its creamy texture and tangy flavor that complements smoky meats beautifully.
We love how this coleslaw balances crisp cabbage with a zesty dressing that’s both simple and full of character. Whether you’re hosting a backyard cookout or just craving a fresh crunchy salad this Salt Lick Coleslaw recipe will quickly become a staple in your kitchen. Let’s dive into making this iconic dish that’s sure to impress your family and friends.
Ingredients
To make the Salt Lick Coleslaw just like the classic Texas BBQ favorite, we need a perfect balance of crisp vegetables and a creamy, tangy dressing. Below are the essential ingredients broken down for easy preparation.
Vegetables
We start with fresh, crunchy vegetables that form the base of our coleslaw:
- 1/2 medium green cabbage, finely shredded
- 1/2 medium red cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 small white onion, finely chopped
Dressing Ingredients
The creamy dressing is what sets the Salt Lick Coleslaw apart, delivering that signature tangy, zesty flavor:
| Ingredient | Measurement | Notes |
|---|---|---|
| Mayonnaise | 1 cup | Use full-fat for richness |
| Apple cider vinegar | 1/4 cup | Brings the tang |
| Granulated sugar | 3 tablespoons | Balances acidity |
| Yellow mustard | 1 tablespoon | Adds subtle heat |
| Freshly ground black pepper | 1/2 teaspoon | Enhances flavor |
| Kosher salt | 1 teaspoon | Necessary for seasoning |
Optional Add-Ins
To personalize our Salt Lick Coleslaw, we can incorporate a few extra ingredients that add texture or flavor layers:
- 1/4 cup chopped fresh parsley for a fresh herbal note
- 1 tablespoon celery seed for a slight anise flavor and crunch
- 1/4 cup diced green bell pepper for additional crispness and color
These optional ingredients help us customize the coleslaw without overpowering the classic profile.
Together these ingredients create the perfect harmony between crunch, creaminess, and tang that defines the beloved Salt Lick Coleslaw.
Equipment Needed
To make our authentic Salt Lick Coleslaw with ease and precision, we need the right equipment that helps us prepare the crisp vegetables and creamy dressing perfectly. Here is a list of essential tools for achieving the ideal texture and flavor balance every time.
- Large Mixing Bowl
Use this to combine the chopped cabbage, carrots, and onion before adding the dressing. A roomy bowl ensures even mixing without spilling.
- Sharp Chef’s Knife
For chopping and shredding the green and red cabbage, carrots, and onion precisely. A sharp blade guarantees clean cuts that preserve the crunch.
- Vegetable Peeler
To peel carrots before shredding. This makes the carrots tender and blends well with the other vegetables.
- Box Grater or Food Processor
Use this to shred the cabbage and carrots efficiently. A food processor speeds up the prep while a box grater works well for manual shredding.
- Measuring Spoons and Cups
For accurate measurement of dressing ingredients like mayonnaise, apple cider vinegar, and sugar, essential for the perfect tangy flavor.
- Whisk
To blend the dressing smooth and creamy, ensuring even distribution of spices and vinegar into the mayonnaise.
- Mixing Spoon or Spatula
Helps fold the dressing into the vegetables gently without bruising the cabbage, preserving its crunch.
- Refrigeration Container or Bowl with Lid
For chilling the coleslaw after mixing. Chilling enhances the flavor melding and texture.
| Equipment | Purpose | Recommended Type |
|---|---|---|
| Large Mixing Bowl | Mix vegetables and dressing | Stainless steel or glass |
| Sharp Chef’s Knife | Chop and shred vegetables | 8–10 inch blade |
| Vegetable Peeler | Peel carrots | Stainless steel blade |
| Box Grater or Food Processor | Shred cabbage and carrots | Medium holes grater or food processor shredding blade |
| Measuring Spoons & Cups | Measure ingredients | Plastic or metal set |
| Whisk | Blend dressing smoothly | Balloon whisk |
| Mixing Spoon or Spatula | Fold dressing into vegetables | Silicone or wooden |
| Refrigeration Container | Chill and store coleslaw | Airtight plastic or glass |
Using this equipment ensures our Salt Lick Coleslaw Recipe comes together quickly and results in that signature crisp, creamy, and tangy coleslaw we love to serve alongside Texas-style barbecue.
Instructions
Follow these precise steps to master the Salt Lick Coleslaw recipe. We will guide you through prepping fresh vegetables, crafting the tangy dressing, and perfectly combining all the elements.
Prep the Vegetables
- Rinse the green cabbage and red cabbage thoroughly under cold water. Remove any tough outer leaves.
- Cut both cabbages into quarters. Remove the core from each quarter using a sharp knife.
- Using a sharp chef’s knife or a food processor, finely shred the cabbage into thin strips.
- Peel the carrots with a vegetable peeler. Then, grate them using a box grater or food processor.
- Peel and finely chop half a medium yellow onion into small pieces to ensure even distribution.
- Optional: If using, dice the green bell pepper and chop fresh parsley finely. Set aside.
“Crisp texture from freshly shredded cabbage and grated carrots is the foundation of our Salt Lick Coleslaw’s signature crunch.“
Make the Dressing
In a medium mixing bowl, whisk together the following ingredients to build that iconic creamy and tangy dressing:
| Ingredient | Measurement |
|---|---|
| Mayonnaise | 1 cup |
| Apple cider vinegar | 3 tablespoons |
| Granulated sugar | 2 tablespoons |
| Yellow mustard | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Celery seed (optional) | ½ teaspoon |
- Whisk vigorously until the mixture is smooth and slightly thickened.
- Taste the dressing and adjust seasoning if desired — for example, add more vinegar for extra tang or sugar for slight sweetness.
“The perfect balance of tang and creaminess in the dressing is key to replicating the beloved Salt Lick flavor.“
Combine and Toss
- In a large mixing bowl, add the shredded cabbage, grated carrots, chopped onion, and any optional vegetables like parsley or green bell pepper.
- Pour the prepared dressing over the vegetable mixture.
- Gently toss everything together with a spatula or large spoon to coat all ingredients evenly without bruising the cabbage.
- Cover with plastic wrap or transfer to a refrigeration container.
- Chill in the refrigerator for at least 1 hour before serving. This chilling time allows flavors to meld, creating that unmistakable Salt Lick Coleslaw taste and texture.
Make-Ahead Tips
To get the best flavors from our Salt Lick Coleslaw recipe, proper make-ahead preparation is essential. Here are our top tips to prepare the coleslaw in advance without compromising its signature creamy texture and tangy flavor.
1. Prepare Vegetables Early
Shred the green cabbage, red cabbage, carrots, and chop the onions up to 24 hours ahead. Store them in an airtight container or a resealable plastic bag in the refrigerator. This keeps the vegetables crisp and fresh without wilting.
2. Mix Dressing Separately
Whisk the mayonnaise, apple cider vinegar, granulated sugar, yellow mustard, black pepper, and kosher salt together in advance. Keep the dressing covered in the refrigerator for up to 48 hours. This allows the flavors to deepen, making the dressing even more flavorful.
3. Combine Just Before Serving
For optimal crunch and texture, combine the shredded vegetables and dressing no earlier than 1 hour before serving. Toss gently to coat evenly, then refrigerate to let the flavors meld perfectly.
4. Chill Time is Crucial
We recommend chilling the combined coleslaw for at least one hour in the fridge. This step enhances the tangy and creamy balance essential to Salt Lick Coleslaw. Avoid chilling longer than 24 hours after tossing to preserve freshness.
Recommended Make-Ahead Timeline
| Task | Preparation Timeframe | Storage Recommendation |
|---|---|---|
| Shred Vegetables | Up to 24 hours before | Airtight container in refrigerator |
| Prepare Dressing | Up to 48 hours before | Covered bowl or jar in refrigerator |
| Combine & Toss | 1 hour before serving | Covered bowl in refrigerator |
| Chill After Tossing | At least 1 hour, max 24 hours | Keep refrigerated |
Pro Tip: For extra crispness, drain any liquid released by the shredded cabbage before tossing with dressing, especially if prepping vegetables a day prior.
By following these make-ahead tips, our Salt Lick Coleslaw will be ready to impress with its perfect crunch, creaminess, and zesty tang right when we need it.
Serving Suggestions
To complement the vibrant flavors of our Salt Lick Coleslaw, we recommend serving it alongside classic Texas-style barbecue dishes. Its creamy texture and tangy zest provide a refreshing contrast that balances rich, smoky meats perfectly.
Pair with Barbecue Favorites
- Brisket: The cool creaminess of the coleslaw cuts through the fatty richness, enhancing each bite.
- Pulled Pork: Add a crunchy, tangy layer to pulled pork sandwiches for a delicious textural contrast.
- Ribs: Serve coleslaw on the side to refresh the palate between smoky, tender rib morsels.
Use as a Topping
Salt Lick Coleslaw shines when used as a topping for:
- Burgers and Sandwiches
Boost flavor and add crunch by layering coleslaw on BBQ sandwiches or classic beef burgers.
- Tacos
Try coleslaw as a crisp garnish for smoky or spicy tacos — it cools the heat while adding zest.
Side Dish Inspiration
Pair the coleslaw with other Southern or Texan staples for a full meal:
| Main Dish | Suggested Complement |
|---|---|
| Smoked Sausage | Baked beans and coleslaw |
| Grilled Chicken | Cornbread and coleslaw |
| BBQ Plate | Macaroni and cheese plus coleslaw |
Serving Tips
- Chill before serving: Keep the coleslaw refrigerated at least an hour beforehand to enhance the melding of flavors.
- Serve cold: Always serve this coleslaw chilled to preserve its crunchy texture.
- Portion control: Use small bowls or ramekins if serving as a side to keep freshness intact.
“The irresistible crunch and tang of our Salt Lick Coleslaw are the perfect foil to smoky, hearty barbecue dishes — a must on any cookout table.”
By thoughtfully pairing our Salt Lick Coleslaw with meats, sandwiches, or as a chilled side, we elevate any meal into a true Texas-style feast.
Storage and Shelf Life
To keep our Salt Lick Coleslaw fresh and flavorful, proper storage is essential. Here are the key steps to maximize its shelf life while preserving the signature crunch and tang:
- Use an airtight container: Transfer the coleslaw to a tightly sealed container immediately after preparation or serving. This prevents exposure to air, which can cause wilting and flavor loss.
- Refrigerate promptly: Store the coleslaw in the coldest part of the refrigerator, ideally at or below 40°F (4°C), to inhibit bacterial growth and maintain texture.
- Consume within optimal time frame: For the best taste and safety, enjoy the coleslaw within 3 to 4 days of preparation. Beyond this, the vegetables may soften and the dressing could separate, resulting in diminished quality.
| Storage Condition | Duration | Notes |
|---|---|---|
| Refrigerated in airtight container | 3 to 4 days | Keeps coleslaw crisp and tasty |
| Left at room temperature | Up to 2 hours | Risk of spoilage increases after this period |
| Freezing | Not recommended | Freezing degrades texture and creamy dressing |
Pro Tip: Before serving leftovers, give the coleslaw a gentle stir to redistribute the dressing and freshen its appearance. Avoid adding extra dressing as it can overly soften the vegetables.
By following these storage guidelines we ensure our Salt Lick Coleslaw stays crisp and delicious, ready to complement any meal with its iconic creamy tang.
Conclusion
Salt Lick Coleslaw is more than just a side dish—it’s a flavorful tradition that brings a fresh, creamy crunch to any meal. With its perfect blend of tangy dressing and crisp veggies, it’s sure to become a favorite in our kitchens.
By mastering this recipe and following the tips for prep and storage, we can enjoy that authentic Texas BBQ vibe anytime. Whether served alongside smoky meats or as a zesty topping, this coleslaw adds a vibrant touch that elevates every bite.
Let’s keep this classic recipe handy and share it with friends and family for gatherings that everyone will remember.
Frequently Asked Questions
What is Salt Lick Coleslaw?
Salt Lick Coleslaw is a creamy, tangy coleslaw made popular by Salt Lick BBQ in Texas. It combines crisp cabbage and carrots with a zesty dressing, making it a perfect side for barbecue dishes.
What ingredients are needed to make Salt Lick Coleslaw?
Key ingredients include green and red cabbage, carrots, onion, mayonnaise, apple cider vinegar, sugar, yellow mustard, black pepper, and kosher salt. Optional add-ins are parsley, celery seed, and green bell pepper.
What equipment do I need to prepare Salt Lick Coleslaw?
You’ll need a large mixing bowl, a sharp chef’s knife, vegetable peeler, box grater or food processor, measuring tools, a whisk, spatula or mixing spoon, and a refrigeration container.
How do I make Salt Lick Coleslaw?
Shred the vegetables, whisk together the dressing ingredients, combine with veggies, toss gently, and chill for at least one hour to let flavors meld.
Can I prepare Salt Lick Coleslaw ahead of time?
Yes. Prep vegetables up to 24 hours in advance, keep the dressing refrigerated up to 48 hours, and combine them about 1 hour before serving for best texture and flavor.
What dishes pair well with Salt Lick Coleslaw?
Salt Lick Coleslaw pairs perfectly with Texas-style barbecue like brisket, pulled pork, ribs, smoked sausage, grilled chicken, and can also top burgers, sandwiches, or tacos.
How should I store Salt Lick Coleslaw?
Store in an airtight container in the refrigerator at or below 40°F (4°C). Consume within 3 to 4 days for best quality and safety.
Can I freeze Salt Lick Coleslaw?
Freezing is not recommended because it changes the texture, making the coleslaw watery and less appealing.
How do I keep Salt Lick Coleslaw crispy?
Drain excess liquid from the shredded cabbage before mixing. Also, keep the coleslaw chilled until serving and avoid mixing too early.
What should I do with leftover Salt Lick Coleslaw?
Stir leftovers gently before serving to freshen appearance. Consume within 3 to 4 days and keep refrigerated. Do not leave at room temperature for over 2 hours.