North Woods Inn Salad is a crisp, refreshing salad famously associated with traditional American steakhouses, particularly those known for serving hearty meals alongside generous portions of fresh salad. This simple yet flavorful dish features shredded lettuce, red cabbage, green onions, and a distinctive sweet-and-tangy creamy dressing. Its vibrant colors, crunchy texture, and balanced flavors make it a beloved accompaniment to grilled meats, roasted dishes, and family-style meals.
Origin
The salad gained popularity through the renowned North Woods Inn-style steakhouses of Southern California, where it became a signature side dish served with their classic steak dinners. Inspired by traditional American supper club salads, the recipe evolved into a recognizable favorite thanks to its unique dressing and finely shredded vegetables. Over time, home cooks began recreating the salad to enjoy its restaurant-style flavor at home.
Ingredients Quantity
For the Salad
- 1 large head iceberg lettuce, finely shredded
- 2 cups shredded red cabbage
- 4 green onions, thinly sliced
- 1 medium tomato, diced (optional)
For the Dressing
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish
- Fresh parsley, chopped (optional)
Optional Additions
- Shredded carrots
- Cucumber slices
- Sunflower seeds
- Crispy bacon bits
- Croutons
- Sliced radishes
- Chopped celery
- Diced bell peppers
- Grated Parmesan cheese
- Fresh dill
Tips for Success
- Chill the lettuce and cabbage before preparing for maximum crispness.
- Finely shred the vegetables to achieve the authentic steakhouse texture.
- Prepare the dressing ahead of time and refrigerate for at least 30 minutes.
- Toss the salad just before serving to maintain crunch.
- Use fresh lemon juice for the brightest flavor.
- Adjust the sugar and vinegar to suit your preferred balance of sweetness and tanginess.
Instructions
Step 1: Prepare the Vegetables
- Wash and thoroughly dry the lettuce and cabbage.
- Finely shred the iceberg lettuce.
- Shred the red cabbage if not pre-shredded.
- Slice the green onions thinly.
- Combine all vegetables in a large serving bowl.
Step 2: Make the Dressing
- In a medium bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, sugar, lemon juice, salt, and black pepper.
- Continue whisking until smooth and creamy.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
Step 3: Assemble the Salad
- Pour the desired amount of dressing over the salad.
- Toss gently until all vegetables are evenly coated.
- Garnish with parsley if desired.
Step 4: Serve
- Serve immediately while the vegetables remain crisp.
- Pair with steak, grilled chicken, or your favorite main course.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 180
- Protein: 2 g
- Carbohydrates: 7 g
- Fat: 16 g
- Saturated Fat: 2.5 g
- Cholesterol: 10 mg
- Sodium: 250 mg
- Fiber: 2 g
- Sugar: 5 g