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North Woods Inn Salad

A crisp and refreshing salad featuring iceberg lettuce, tangy red cabbage, and a creamy garlic dressing, reminiscent of the classic dish from the beloved North Woods Inn steakhouse.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 head Iceberg lettuce The signature crunch.
  • 2 cups Red cabbage Thinly shredded for color and tang.
  • 2-3 stalks Green onions Sliced for mild bite.
  • 1/3 cup Parmesan or Romano cheese Finely grated for salty finish.
For the dressing
  • 1 cup Mayonnaise Creamy base.
  • 1/2 cup Sour cream Adds cool finish.
  • 3 tablespoons Red wine vinegar For bright acidity.
  • 1 tablespoon Lemon juice Adds brightness.
  • 1 teaspoon Dijon mustard For depth.
  • 1 teaspoon Worcestershire sauce Adds savory edge.
  • 1 teaspoon Sugar Balances the acids.
  • 1/2 teaspoon Celery salt Classic seasoning.
  • 1/2 teaspoon Paprika or smoked paprika For color and spice.
  • 2 cloves Garlic Minced for garlicky punch.
  • 3 tablespoons Light oil (canola or light olive oil) For smooth texture.
  • to taste Black pepper Freshly ground.

Method
 

Make the dressing
  1. In a bowl, whisk together mayonnaise, sour cream, red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, sugar, celery salt, paprika, and black pepper.
  2. Slowly stream in the light oil while whisking until smooth and thick.
  3. Stir in minced garlic, and taste to adjust flavors.
Prep the greens
  1. Chill the lettuce and cabbage first for maximum crunch.
  2. Remove the core from the iceberg and chop into bite-sized pieces.
  3. Thinly shred the red cabbage and slice the green onions.
  4. Pat everything dry with a clean towel.
Toss and chill
  1. In a large bowl, combine the iceberg lettuce, red cabbage, and green onions.
  2. Spoon on enough dressing to coat lightly and toss gently.
  3. Shower with finely grated Parmesan and taste to adjust dressing if needed.
  4. Let the salad rest in the fridge for 10 to 15 minutes before serving cold.

Notes

For the best flavor, chill all components. Adjust garlic and vinegar to taste. Serve with extra dressing on the side.