North Woods Inn Cabbage Salad Recipe Has Delighted Generations (7 Ingredients) by Donna John
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Being a foodie, I am always interested in regional cuisine and recipes from across the globe. Especially recipes that are so popular they have copycat recipes floating around the internet. This North Woods Inn cabbage salad recipe intrigued me because red cabbage is a vegetable that I often overlook when shopping, though I love it. My daughter lives amongst the red woods in Northern California, so I had to give this cabbage recipe a try. I am so glad I did!
This cabbage salad recipe is served at Clearman's North Woods Inn in California. The simple red cabbage salad (or is it purple cabbage?) is sweet and tangy, and the perfect side dish for dinner.
You only need seven simple ingredients to make this purple cabbage recipe. Here is your short gluten-free shopping list: red cabbage (check out the health benefits of red cabbage), vegetable oil, red wine vinegar, granulated sugar, seasoned salt, black pepper and onion powder.
Half of the cabbage is shredded finely with a knife, and the other half is grated. The two textures combine to make this salad even more interesting in your mouth. The tangy, sweet and salty dressing softens the cabbage and adds so much flavor.
Serve this red cabbage slaw as a side dish for dinner with just about anything. I served mine with fried catfish and french fries. My seafood dinner was probably not as good as the food at Clearman's, but we enjoyed it!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours and 10 minutes
Servings: 6
Ingredients
- 1/2 head red cabbage
- 1/2 cup vegetable oil or olive oil
- 3/4 cup red wine vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon seasoned salt (I used Lawry’s Seasoned Salt)
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
Here's how to make it:
- Finely shred half of the cabbage and grate the other half. Put it into a mixing bowl or airtight container.
- Whisk together the oil, red vinegar, sugar, seasoned salt, black pepper and onion powder.
- Pour the dressing over the cabbage.
- Stir well to combine. Cover or seal the container and refrigerate for at least 2 hours or overnight.
- Serve. Keep the cabbage salad covered in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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