Northwood’s Inn, a surprisingly affordable southern California steakhouse done up to look like a snow covered log cabin, serves hands-down the most incredible salad/bread combo you will ever taste ever in life. I have some good news and I have some bad news. First the bad news—the cheese bread is the stuff of dreams and cannot, I repeat cannot, be DIYed at home. They legit have elves doing black magic in their kitchen. I’m sure of it and it cannot be done at home.
Their cabbage salad is a different and, lucky for us and the theme of this blog, much healthier story. Bright purple, vinegary and seemingly never-ending, it’s the perfect complement to the cheese butter slathered bread and crisp iceberg with blue cheese dressing served along with it. And one day it hit me—this simple salad could be pretty easy to make. A Pinterest search later and I’d found an EXACT replica. One small swap of honey for sugar and this salad has quickly became one of my foundation foods—always ready in my fridge for a quick side, base for an entree salad or veggie-filled snack.
Northwood’s Inn Cabbage Salad
- 1 large head red cabbage, thinly sliced or shredded
- 3/4 cup apple cider vinegar
- 2 tbsp balsamic vinegar
- 3 tbsp honey
- 3 tsp salt
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1 1/2 tsp onion powder
- 1/2 cup olive oil
Add all dressing ingredients, except the olive oil, to a large Ziploc bag. Seal and shake to combine. Add cabbage and shake again to coat. Refrigerate for 3 days, shaking the bag once or twice daily. I know the waiting game is hard but it’s very important to give this guy some time to hang out.
On the third day add olive oil and serve.
This stuff will keep in the fridge for just about ever by my calculations since the initial step is a sort of fermenting/pickling thing that preserves the crunchiness of the cabbage and prevents bacteria from growing.