It lasts for weeks in your refrigerator. Once you’ve used half a head for this salad, you can add the remaining cabbage to cole slaw, soup or green salads. Forty-eight hours is the minimum, but this red cabbage salad is even better after four or five days, making it the perfect make-ahead dish for any occasion. In a small bowl or measuring cup, whisk together the vegetable oil, red wine vinegar, sugar, onion powder, salt, black pepper, and seasoned salt.
My fondness for these Northwoods Inn copycat recipes continues to grow. This recipe in particular took some portillo’s chopped salad ingredients trial and error. You see, all of the identical recipes I searched up for a copycat recipe were way, way off.
The consistency, the taste, everything about it made me think the person who originally posted it hadn’t tasted their own recipe. The vegetables can marinate for a couple of hours, so all you’ll have to do at party time is arrange… What would you serve with this? Try this North Woods Inn Red Cabbage Slaw recipe, or contribute your own.
I just adore North Woods Inn Red Cabbage Salad and it’s perfect for summer picnics and potlucks. I love the bright color it adds to any plate and the fact that you can make it ahead and then let it chill. We think it gets better with age. All varieties of cabbage are high in vitamin C and low in calories.
Pour into the cabbage and mix it up – purge the bag of air and then smush the bag to get the vinegar mixture all through the cabbage. Slice the cabbage as thinly as possible. The slicing disc on your food processor will help. Go back through the sliced cabbage and cut the longer parts into smaller pieces — discard thick/white parts. Place cabbage in a large zip-lock bag. You can use a large bowl if needful, but is harder to marinate that way — and takes up fridge space.