North Woods Inn Salad is the kind of dish you crave when you want something crisp, tangy, and wildly refreshing without a lot of fuss. Maybe you had it at the old-school steakhouse, or maybe you have only heard about that famous crunch and that ruby cabbage color. Either way, if you want a big bowl of cool greens and zesty dressing that tastes like it came right from a restaurant, you are in the right place. I am sharing the version I make on repeat when I want that signature flavor at home. It is simple, budget friendly, and satisfying enough to make for lunch or as a side for dinner. Stick with me and I will show you how to get it just right at home.
What is North Woods Inn Salad?
This classic salad comes from a beloved steakhouse known for big portions and bold flavors. The salad is famous for two things: the crisp iceberg crunch and the punchy, tangy red cabbage that gives the whole bowl a beautiful color and bright flavor. Some folks swear it is the combo of garlicky dressing and vinegar kick, others say it is the texture party that keeps you coming back. Either way, it is the kind of salad that wakes up your taste buds and makes any meal feel special.
The Story Behind This Recipe
From my kitchen to yours—Deliciously Simple North Woods Inn Salad Recipe mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. North Woods Inn Salad is the kind of dish you crave when you want something crisp, tangy, and wildly refreshing without a lot of fuss. Maybe…
My version stays true to that spirit with a crisp base of iceberg and red cabbage, a creamy garlic dressing, and a red wine vinegar splash that adds that signature tang. Think of this as a faithful but approachable take on the Deliciously Simple North Woods Inn Salad Recipe. You can plate it in layers like the restaurant or toss everything gently so every bite feels balanced. Personally, I love a light toss so the cabbage keeps its bright color and the dressing clings to every leaf.
If you are a salad fan and love discovering new favorites, you will probably also enjoy exploring more fresh ideas in the salads collection here. I source inspiration from many classics, then tweak them to make weeknight cooking easier.
“I grew up going to the North Woods Inn for birthdays, and this homemade version hits all the right notes. The tangy cabbage and creamy garlic dressing take me right back. It is now our house salad for cookouts and Sunday dinners.”
Key Ingredients for North Woods Inn Salad
Here is everything you need for the Deliciously Simple North Woods Inn Salad Recipe. I keep the list short, but every ingredient matters. Freshness is your secret weapon. Crisp lettuce and a zippy dressing make all the difference.
For the greens and crunch
- Iceberg lettuce: the signature crunch. Cold and freshly chopped is key.
- Red cabbage: thinly shredded for color and tangy snap.
- Green onions: mild bite and freshness.
- Parmesan or Romano cheese: salty, savory finish.
For the tangy garlic dressing
- Mayonnaise and sour cream: creamy base with a clean, cool finish.
- Red wine vinegar and a squeeze of lemon: bright, balanced acidity.
- Garlic: one or two cloves, finely minced for a true garlicky punch.
- Light oil like canola or light olive oil: smooth body and shine.
- Sugar: just a pinch to balance the acids.
- Dijon and Worcestershire: depth and a savory edge.
- Celery salt and black pepper: classic steakhouse seasoning.
- Paprika or a pinch of smoked paprika: warm color and subtle spice.
If you like hearty, classic salads that still feel fresh, check out my broccoli salad recipe for another crowd pleaser that is simple to toss together.
Ingredient notes:
Iceberg gives the signature crunch. While romaine is nice, iceberg is the thing that makes this salad taste like the one you remember. Red cabbage really loves vinegar, so do not skimp on that. If your garlic is spicy or strong, use one clove, taste, then add a second if you want more kick. Grate the cheese finely so it sticks to the lettuce.
Step-by-Step Instructions to Make North Woods Inn Salad
Follow these steps to nail the Deliciously Simple North Woods Inn Salad Recipe. The method is easy, but a few small techniques will make your bowl taste restaurant good.
Make the dressing
In a bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon sugar, 1/2 teaspoon celery salt, 1/2 teaspoon paprika, and a few grinds of black pepper. Slowly stream in 3 tablespoons light oil while whisking until smooth and lightly thick. Stir in 1 to 2 minced garlic cloves. Taste and adjust: more vinegar for zip, a pinch more sugar if it feels too sharp, or more celery salt for savory oomph.
Prep the greens
Chill your lettuce and cabbage first. Cold greens equal maximum crunch. Remove core from a large head of iceberg, then chop into bite sized pieces. Thinly shred 2 cups of red cabbage. Slice 2 to 3 green onions. Pat everything dry with a clean towel so the dressing clings.
Toss and chill briefly
In a large bowl, add lettuce, cabbage, and green onions. Spoon on enough dressing to coat lightly. Toss gently with tongs. Shower with 1/3 cup finely grated Parmesan. Taste and add a little more dressing if needed. Let it rest in the fridge for 10 to 15 minutes to marry the flavors. Serve cold with extra dressing on the side.
Serving idea: this pairs perfectly with grilled steak, but on busy nights I will make this salad the star and put a quick protein next to it. If you are planning dinners for the week, peek at the dinner recipes here for more easy ideas that work with a crisp salad.
Tips for Perfecting Your North Woods Inn Salad
- Chill everything. Cold lettuce and a cold bowl make a huge difference for crunch.
- Slice cabbage thin. Thinner shreds absorb the dressing better and look pretty.
- Add dressing gradually. You can always add more, but you cannot take it back.
- Use fresh garlic. Jarred garlic tastes dull. Fresh minced is worth it.
- Balance the acid. If it tastes too sharp, add a tiny splash of oil or a pinch of sugar.
- Rest briefly. Ten minutes in the fridge helps the flavors mingle without losing crunch.
- Cheese matters. Finely grated Parmesan sticks to the leaves and seasons the whole salad.
- Serve generously. This salad shines as a big family style bowl in the center of the table.
Extra tip: if you prep ahead, keep the greens and dressing separate until serving time. Toss right before it hits the table.
Variations and Substitutes for North Woods Inn Salad
If you like to riff, this bowl is flexible. Here are a few favorite twists that keep the spirit of the original while fitting your pantry and preferences.
Protein boost: top with grilled chicken, shrimp, or steak slices. Even garlicky roasted chickpeas taste great here for a meatless protein.
Veggie swaps: if iceberg is not your thing, try a mix of romaine hearts and iceberg for a still crunchy base. Add a handful of cherry tomatoes or sliced cucumber for extra freshness. A few thinly sliced radishes add peppery zip.
Lighter dressing: swap half the mayonnaise for Greek yogurt. You may want an extra pinch of sugar to balance the tang.
Dairy free: use a vegan mayo and skip the cheese. Add a sprinkle of nutritional yeast for a savory vibe.
Low sugar: leave out the sugar and add a tiny extra splash of oil to balance the acid.
Craving more seafood vibes with your greens next time? Try this easy and refreshing crab salad for a change of pace. It is light, bright, and perfect next to grilled corn or crusty bread.
Common Questions
Can I make the dressing ahead?
Yes. Make it up to 3 days ahead and store it in a sealed jar in the fridge. Shake before using.
How do I keep the salad from getting soggy?
Dry the lettuce well and toss with dressing right before serving. If serving later, pack dressing on the side.
Is iceberg really necessary?
It is part of the signature crunch. You can use romaine, but iceberg will taste closest to the original vibe.
What if my dressing is too tangy?
Add a teaspoon of oil and a pinch of sugar, whisk, then taste again. A tiny bit goes a long way.
Can I double the recipe?
Definitely. Use a very large bowl for tossing and keep extra dressing on the side so guests can add more if they like.
Your New Favorite Steakhouse Style Salad at Home
Now you have everything you need to create the Deliciously Simple North Woods Inn Salad Recipe right in your own kitchen. Keep the greens cold, the garlic fresh, and the dressing balanced, and you will be surprised how close this tastes to the one you remember. If you want to nerd out on the backstory or compare techniques, the write up at North Woods Inn Salad on 12 Tomatoes is a fun read alongside this version. And if you are planning a cozy meal, pair your big salad with a simple protein or one of the comforting dishes from your dinner rotation. Either way, I hope you try it soon and make it your own.
North Woods Inn Salad
Ingredients
Method
- In a bowl, whisk together mayonnaise, sour cream, red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, sugar, celery salt, paprika, and black pepper.
- Slowly stream in the light oil while whisking until smooth and thick.
- Stir in minced garlic, and taste to adjust flavors.
- Chill the lettuce and cabbage first for maximum crunch.
- Remove the core from the iceberg and chop into bite-sized pieces.
- Thinly shred the red cabbage and slice the green onions.
- Pat everything dry with a clean towel.
- In a large bowl, combine the iceberg lettuce, red cabbage, and green onions.
- Spoon on enough dressing to coat lightly and toss gently.
- Shower with finely grated Parmesan and taste to adjust dressing if needed.
- Let the salad rest in the fridge for 10 to 15 minutes before serving cold.
