Northwoods Inn is by far one of my absolute favorite restaurants. So when I saw this recipe floating around Pinterest... first off, I HAD to try it! Second, I HAVE to share it because who can resist the red and blue salad from that wonderful place! That restaurant (to which I always thought Santa Clause lived) is very near and dear to my heart... I remember many birthday dinners there with my Grandma Lavey.
The key to this is making it at least 3 to 4 days before you intend to eat it...
As you can see, I paired it with my version of their blue salad as well, to which my husband said was "spot on"... but I'm not bragging. It's simply crisp iceberg lettuce.
For the dressing I get store-bought ranch dressing (the Marie Calendar "buttermilk ranch," usually found in the refrigerated section in the produce area...) Now I am not a fan of thick store-bought ranch, so I add sour cream and milk to get it to the thinner consistency that I like. I also add garlic power and fresh cracked pepper.
Now, to imitate Northwood's blue salad dressing, I added blue cheese crumbles to my ranch, and let that sit for a few days as well.
This meal with require patience.
Ok, here's the red cabbage recipe:
1/2 head red cabbage (thinly sliced)
1/2 cup vegetable oil
1/2 cup + 3 Tbsp red wine vinegar
3 Tbsp sugar
4 tsp salt (I used kosher)
1 tsp seasoned salt (I used Mrs. Dash)
1/4 tsp pepper
1/2 tsp onion powder
1/4 tsp cayenne pepper
Whisk all the ingredients together and add in the cabbage... and remember... let it sit in the fridge AT LEAST 24 hours... 4 days if you can!
You're welcome ;)
I hope this is even slightly close to the original because I'll be in heaven! I like the suggestion on buying the blue cheese dressing (we like Ken's Steakhouse dressings) and adding ingredients because I won't be trying to master two recipes at once. Ill comment again after I try it.
ReplyDeleteSo I'm making this right now. And I mixed all the ingredients in the oil because I forgot to mix it with the red wine vinegar and had added that into the bowl of cabbage already but it's been sitting since last night (almost 24hrs) but now it looks weird like the sugar is clinging to the cabbage and not fully incorporating.... Any tips? Today is Saturday and eating it Sunday so it'll have sat for 2 days
ReplyDeleteWent to the restaurant last night - sat in their “outdoor dining” area (socially distanced) and we now are going to make their salads for tomorrow’s dinner! Yummm. Apparently we didn’t get enough!
ReplyDeleteI have made this recipe three times and my family says it's as good as Northwoods Inn's. I just made a double batch for Thanksgiving per their request.
ReplyDeleteI’m going to give it a try.
Delete