Description

The North Woods Inn Salad is a tangy and refreshing red cabbage salad known for its vibrant flavor and crisp texture. This make-ahead salad features finely shredded red cabbage dressed in a zesty blend of red wine vinegar, vegetable oil, and a perfect balance of seasoning. Traditionally served chilled alongside steaks or fried chicken, it’s an ideal side dish that enhances hearty meals with its bright, slightly sweet and savory profile. Optionally garnished with Parmesan cheese, this salad is simple to prepare and only improves with time.

Ingredients

Scale

Salad Ingredients

1 medium head red cabbage, finely shredded

Dressing Ingredients

½ cup red wine vinegar
½ cup vegetable oil
¼ cup water
1½ teaspoons salt
1 teaspoon sugar
¼ teaspoon black pepper
1 small garlic clove, minced
¼ teaspoon onion powder
⅛ teaspoon celery salt

Garnish (Optional)

1–2 tablespoons grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Make the Dressing: In a large bowl, combine the red wine vinegar, vegetable oil, water, salt, sugar, black pepper, minced garlic, onion powder, and celery salt. Whisk thoroughly until all ingredients are fully blended to form a smooth dressing.
Add the Cabbage: Add the finely shredded red cabbage to the bowl with the dressing. Use tongs or salad spoons to toss the cabbage thoroughly, ensuring every strand is evenly coated with the tangy dressing.
Refrigerate and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. Toss the salad occasionally during this time to help the flavors penetrate the cabbage and create a well-balanced taste.
Final Toss and Serve: Just before serving, give the salad one final toss to redistribute the dressing. If desired, sprinkle the salad with grated Parmesan cheese for an added savory note. Serve chilled alongside your main dishes.

Notes

This salad benefits from resting and marinating in the refrigerator which intensifies the flavor and softens the cabbage slightly without losing its crunch.
It is a perfect make-ahead salad that can be prepared the day before serving.
Traditionally served chilled with steak or fried chicken but pairs well with a variety of hearty meals.
To make it vegan, simply omit the Parmesan cheese garnish.