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.