North Woods Inn is a place I have been going to since I was a kid. Its Frontier Land-esque ambience and
"throw your peanut shells on the floor" atmosphere make dining here a real treat. And the food...let's just say these guys put Claim Jumper's portions to shame.
With every lumberjack sized meal, you also get cheesy garlic bread and two salads: a green salad with buttermilk blue cheese dressing and a red cabbage salad. Usually I can never decide which one I like better, so I alternate bites. They're both so good!
I was doing some internet browsing and came across an article about how red cabbage is a super food. I thought,
"I've GOT to figure out how to make that salad!" With a little googling, I believe I have found a pretty
darn good replica.
INGREDIENTS
One head red cabbage
1/2 cup vegetable oil
3/4 cup plus 2 tbsp red wine vinegar {I used more than the
original recipe calls for - I like it tart}
3 tbsp sugar
2 tsp salt
1 tsp Lawry's Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder
1. Get yourself organized!
2. Shred half the cabbage finely and the other half coarsely {definitely doesn't have to be perfect}
3. Put shredded cabbage into a large bowl.
4. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
5. Toss
6. Store in the refrigerator in an air-tight container or zip-loc bag {careful...red cabbage may stain your nice serving bowls!}
7. ENJOY!
*This salad was great 24 hours after making it, but it gets better and better each day it sits*
Now if only I could figure out how to make that cheesy garlic bread.....
; )
