Salt Lick BBQ Coleslaw

The Salt Lick BBQ Restaurant Recipe

1 head cabbage, shredded
1/8 cup vegetable oil
pinch celery seed
2 1/2 tablespoons toasted sesame seeds (see Note)
1/8 cup Salt Lick Vinegar Mix (recipe follows)

Place cabbage in a large mixing bowl. Sprinkle oil over top and mix thoroughly. Sprinkle celery seed and sesame seeds over cabbage and mix thoroughly. Add Salt Lick Vinegar Mix and combine well. Place in a serving bowl; scrape all remaining seeds and dressing from mixing bowl and add to serving bowl. Serve immediately, while cabbage is crisp and crunchy. Makes 6 to 8 servings.

Salt Lick Vinegar Mix: Place 1 cup white vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup salt, stirring constantly until dissolved. Turn off heat. Place 1/4 cup white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover. Makes about 1 cup.

Note: To toast sesame seeds, place in a single layer in a wide skillet over medium heat, shaking the pan occasionally until seeds start to brown and become fragrant.