Northwoods Inn Purple Cabbage Salad: A Culinary Copycat

I still remember the first time I tasted this salad. It was at a bustling family gathering, a kaleidoscope of aromas and laughter filling the air. A large bowl of vibrant purple cabbage sat nestled amongst more traditional fare, its unexpected color drawing me in. I was never much of a cabbage person, but something about the tangy, slightly sweet scent intrigued me. One bite and I was hooked! The crispness of the cabbage, the zing of the dressing – it was a revelation. From that day on, I was determined to recreate that unforgettable flavor at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (includes chilling)
• Servings: 6-8
• Yield: About 6 cups
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup red wine vinegar, plus 2 tablespoons red wine vinegar
• 3 tablespoons sugar
• Salt to taste
• 1 teaspoon seasoning salt, such as Lawry’s
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/2 head red cabbage, very thinly sliced

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp knife or mandoline for slicing cabbage

Instructions

1. In a large mixing bowl, combine the vegetable oil, 1/2 cup red wine vinegar, sugar, a pinch of salt, seasoning salt, black pepper, and onion powder.
2. Using a whisk, thoroughly whisk the dressing ingredients together until the sugar and salt are dissolved and the mixture is well emulsified. This ensures an even distribution of flavors in the salad.
3. In a separate bowl, thinly slice the red cabbage. A sharp knife is essential for this task, or for even quicker and more uniform slices, use a mandoline. Be careful when using a mandoline! Aim for very fine shreds of cabbage.
4. Pour the prepared dressing over the sliced red cabbage in the bowl.
5. Add the remaining 2 tablespoons of red wine vinegar to the cabbage mixture. This little extra kick of acidity really brightens the flavor.
6. Toss the cabbage and dressing well to ensure that all the cabbage is evenly coated.
7. Cover the bowl with plastic wrap or a lid.
8. Chill the salad in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cabbage to soften slightly. The longer it sits, the better it tastes!

Expert Tips & Tricks

• Cabbage Slicing Perfection: Achieving that perfectly thin slice is key. If you don’t have a mandoline, ensure your knife is super sharp. A dull knife will tear the cabbage instead of slicing it cleanly.
• Dressing Emulsification: For a creamy, cohesive dressing, whisk vigorously. If the dressing separates, try adding a teaspoon of Dijon mustard as an emulsifier.
• Flavor Boost: For a more complex flavor profile, consider adding a pinch of celery seed or a dash of garlic powder to the dressing.
• Sweetness Adjustment: Taste the dressing before adding it to the cabbage. If it’s too tart, add a touch more sugar. If it’s too sweet, add a splash more red wine vinegar.
• Make-Ahead Magic: This salad is fantastic made ahead! In fact, it tastes even better after a day or two in the fridge.

Serving & Storage Suggestions

This Northwoods Inn Purple Cabbage Salad is a versatile side dish that pairs beautifully with a wide range of meals. Serve it alongside grilled meats, fish, or poultry. It’s also a fantastic addition to sandwiches and wraps.

For storage, keep the salad in an airtight container in the refrigerator. It will keep well for up to 3-5 days. The cabbage will continue to soften over time, so it’s best enjoyed sooner rather than later. Due to the nature of the salad, it is not recommended to freeze it, as the texture of the cabbage will be compromised upon thawing.

Nutritional Information

(Estimated, per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	18g	28%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	12g	4%
Dietary Fiber	2g	8%
Sugars	8g	–
Protein	1g	2%

Variations & Substitutions

• Sweetener Swap: If you prefer, you can substitute the sugar with honey, maple syrup, or a sugar substitute. Start with a smaller amount and adjust to taste.
• Vinegar Variety: While red wine vinegar provides the classic flavor, you can experiment with other vinegars such as apple cider vinegar or white wine vinegar.
• Herbaceous Twist: Add a handful of chopped fresh parsley or dill to the salad for a burst of freshness.
• Crunchy Addition: Toasted sunflower seeds or slivered almonds add a delightful crunch and nutty flavor.
• Spice It Up: For a spicier kick, add a pinch of red pepper flakes to the dressing.

FAQs (Frequently Asked Questions)

Q: Can I use green cabbage instead of red cabbage?
A: While red cabbage is traditional for this recipe, you can use green cabbage in a pinch. Keep in mind that the flavor and color will be slightly different.

Q: How long does the salad need to chill?
A: Ideally, the salad should chill for at least 2 hours, but overnight is even better. This allows the flavors to meld and the cabbage to soften slightly.

Q: Can I make this salad ahead of time?
A: Absolutely! This salad is perfect for making ahead of time. In fact, it often tastes better after sitting in the refrigerator for a day or two.

Q: The dressing seems oily. Is that normal?
A: Yes, the dressing is oil-based. However, whisking it thoroughly will help emulsify it. You can also reduce the amount of oil slightly if desired.

Q: Can I add other vegetables to this salad?
A: Feel free to experiment! Shredded carrots, thinly sliced onions, or bell peppers would all be delicious additions.

Final Thoughts

This Northwoods Inn Purple Cabbage Salad is more than just a side dish; it’s a flavor explosion that will awaken your taste buds. Its vibrant color, tangy dressing, and satisfying crunch make it a welcome addition to any meal. Don’t be afraid to experiment with variations and make it your own. So, gather your ingredients, sharpen your knife, and get ready to experience a culinary delight that will leave you craving more. I hope you enjoy making and sharing this recipe as much as I do.