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THE HUGGINS FAMILY

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Salads

Fresh, crisp, creamy, or warm — side salads, composed salads, and hearty bowl-style dishes for any season.

  • Ginger Salad Dressing

    Ginger Salad Dressing

    This bright, restaurant-style ginger dressing brings together aromatic ginger, sweet onion, and balanced acidity for a flavor reminiscent of Japanese steakhouse salads. Blooming the ginger in oil enhances its fragrance, while rinsing the onion keeps the flavor clean and smooth. It’s quick to blend, deeply flavorful, and even better after an overnight rest.

    Ingredients

    • ½ cup neutral oil
    • ½ cup onion, diced, rinsed under cold water and drained
    • 3 tbsp ginger, minced
    • ⅓ cup rice vinegar
    • 2 tbsp ketchup
    • 1½ tbsp soy sauce
    • 1 tbsp sugar or honey
    • 1 tbsp lemon juice
    • 1–2 tsp fresh orange juice (optional)
    • 1 tbsp celery, minced
    • 1 tbsp water
    • ½ tsp minced garlic
    • ¼ tsp table salt
    • ¼ tsp ground black pepper
    • ⅛ tsp MSG (optional)
    • ⅛ tsp xanthan gum (optional, for thicker texture and less separation)

    Directions

    Prepare the Base:

    Add the minced ginger and neutral oil to a blender. Blend on high for 30–45 seconds to bloom the ginger and release its aroma.

    Add the rinsed and drained onion, celery, garlic, and ketchup. Blend until the mixture becomes smooth and the onion pieces are finely broken down.

    Add Seasonings & Liquids:

    Add rice vinegar, soy sauce, sugar or honey, lemon juice, optional orange juice, water, salt, pepper, and optional MSG.

    If using xanthan gum, sprinkle it evenly over the surface before blending; do not add it in a clump.

    Blend & Chill:

    Blend on high for 30–90 seconds, or until smooth with tiny visible flecks of ginger and celery.

    Chill at least 1 hour before serving; overnight is preferred for best flavor and texture.

    Notes

    Preparation

    • Rinsing the onion removes harsh sulfur compounds for a cleaner, sweeter dressing.
    • Blooming ginger in oil amplifies fragrance and rounds the flavor.
    • For deeper umami, add ½–1 tsp white miso.
    • If using xanthan gum, sprinkle evenly to avoid clumping.

    Serving Suggestions

    • Use on crisp iceberg salads for a classic Japanese steakhouse experience.
    • Drizzle over grilled chicken bowls or grain bowls for added brightness.
    • Serve as a dipping sauce for raw vegetables.

    Variations

    • For a spicier version, add a pinch of cayenne or a few drops of hot sauce.
    • For a sweeter style, increase the honey or sugar slightly.
    • For brighter acidity, add an additional teaspoon of lemon juice.

    Make-Ahead & Storage

    This dressing improves significantly after an overnight rest.

    • Refrigerator: Up to 5–7 days.
    • Shake or stir before serving if separation occurs (less likely if using xanthan gum).
  • Ensalada Serrana — Peruvian Mountain Salad

    Ensalada Serrana — Peruvian Mountain Salad

    This bright, colorful, heavily-dressed salad from the Andean highlands of Peru brings together tender vegetables, a creamy oregano-lime dressing, and the sweet earthiness of beets—a refreshing side inspired by the rustic cooking of Central Peru. It’s simple, vibrant, and pairs beautifully with grilled meats or roasted chicken.

    Ingredients

      Dressing

    • ¾ cup mayonnaise
    • ¼ cup whole milk
    • juice of 1 lime
    • 1 tbsp prepared yellow mustard
    • 1 tsp garlic, minced
    • 1 tbsp dry Mexican or Peruvian oregano, crushed
    • ½ tsp black pepper, coarsely ground
    • ¼ tsp kosher salt (to taste)
    • ½–1 tsp ají amarillo paste (optional)
    • ¼ cup water

      • Salad

    • 4 oz fresh green beans, strings removed and halved
    • 2 small carrots, thinly sliced on a bias or julienned
    • 1 large beet, roasted until tender and sliced
    • 1 large tomato, cored, seeded, and sliced into strips
    • ½ cup frozen peas, defrosted
    • 2 oz lettuce, washed and spun dry
    • ½ cup dressing (from above)

    Directions

    Make the Dressing

    In a blender, combine all ingredients except the water; blend until smooth and creamy. Thin with water to reach your desired consistency. Adjust salt to taste. Dressing will thicken in the refrigerator; thin with additional water as needed.

    Prepare the Salad

    Blanch green beans for 4–5 minutes, or until crisp-tender; transfer immediately to a bowl of ice water. Blanch carrots until crisp-tender and add them to the same ice water bowl. Dry beans and carrots thoroughly. Combine beans, carrots, and remaining salad ingredients in a large bowl; toss gently with dressing.

    Notes

    Preparation

    For the optional ají amarillo paste, you can create a reasonable substitute by blending 1 roasted, peeled, and seeded yellow or orange bell pepper with ½ of a seeded habanero. This provides similar fruitiness and gentle heat.

    Beets can be roasted ahead of time and chilled until ready to assemble the salad.

    Serving Suggestions

    This salad pairs beautifully with roasted chicken, grilled steaks, anticuchos, or Peruvian-style rice dishes.

    Variations

    Try adding thinly sliced red onion, diced avocado, or boiled potatoes for a heartier version.

    Make-Ahead & Storage

    Store dressing separately from the vegetables to keep the salad crisp.

    • Dressing keeps 4–5 days refrigerated.
    • Prepared vegetables keep 2–3 days in an airtight container.
    • Toss just before serving for best texture.
  • Red Cabbage Salad

    Red Cabbage Salad

    This bright, sweet-tangy red cabbage salad is inspired by the legendary version served at North Woods Inn in Southern California. Its deep purple color, crunchy texture, and bold seasoning come from long marination and a perfectly balanced vinegar-sugar brine—just like the classic steakhouse favorite.

    Ingredients

    • 1 head red cabbage, shredded
    • ¾ cup seasoned rice vinegar
    • ½ cup sugar
    • 1½ tsp onion powder
    • 1 tsp Lawry’s seasoned salt
    • ½ tsp black pepper
    • ⅛ tsp garlic powder
    • ⅛ tsp celery seed (optional)
    • 1–1½ tsp table salt (for dry brine; not part of marinade)
    • ½ cup avocado oil (or canola or vegetable oil)

    Directions

    Dry Brine the Cabbage

    Toss the shredded cabbage with 1–1½ tsp table salt and let rest for 30–45 minutes. This softens the leaves slightly and helps them absorb the marinade more evenly.

    Rinse lightly under cold water, then drain thoroughly and pat or spin dry.

    Marinate

    In a large resealable container, combine the seasoned rice vinegar, sugar, onion powder, Lawry’s seasoned salt, black pepper, garlic powder, and celery seed (if using).

    Add the cabbage to the container, press out excess air, seal, and refrigerate for at least 8 hours and up to 4 days, turning occasionally to ensure even marination.

    The cabbage will deepen in color and develop the signature sweet-tangy North Woods flavor as it rests.

    Finish

    Add the avocado oil (or canola or vegetable oil) about 1 hour before serving and toss well to coat.

    Notes

    Preparation

    Dry brining is key for achieving the slightly softened yet crisp texture typical of the North Woods Inn salad. Don’t skip the rinse—it prevents the final salad from becoming too salty.

    For best flavor, allow at least 8 hours of marination, though the salad reaches peak texture and flavor on days 2–3.

    Optional celery seed adds a classic steakhouse-style background note but is not essential.

    Serving Suggestions

    Serve chilled alongside grilled or roasted meats, steakhouse entrées, or hearty sandwiches.

    Pairs especially well with rich dishes that benefit from sweet-tart contrast.

    Variations

    For a slightly lighter flavor, replace 2–3 tbsp of the seasoned rice vinegar with plain rice vinegar.

    For a richer mouthfeel, add the oil earlier (4–6 hours before serving), though the cabbage will soften more quickly.

    Make-Ahead & Storage

    This salad improves with time and can be prepared up to 4 days in advance.

    Once the oil is added, it is best enjoyed within 24 hours for peak texture.

    Store refrigerated in an airtight container.