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Red Cabbage Salad Recipe

User Rating 4 Star Rating (12 Reviews)


Red Cabbages in colander on kitchen table
Harrison Eastwood/Photodisc/Getty Images
This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad.

Prep Time: 12 hours, 15 minutes

Total Time: 12 hours, 15 minutes


  • 1/2 head red cabbage
  • 1/2 cup vegetable oil
  • 1/2 cup plus 2 Tbsp red wine vinegar
  • 3 Tbsp sugar
  • 2 tsp salt
  • 1 tsp Lawry's Seasoned Salt
  • 1/4 tsp black pepper
  • 3/4 tsp onion powder


Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.

Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.

Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days.

This red cabbage salad and a green salad with a creamy blue cheese buttermilk dressing are served together as a duo along with garlic cheese bread.

Yield: 6 to 8 servings

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Make it again and again!, Member collectiblegal

I loved the red cabbage salad from North Woods, so of course I had to try this. It really does taste like the original. DO NOT MAKE ANY CHANGES! Those negative reviewers obviously haven't tried the original. It is supposed to be tangy. It is NOT supposed to be creamy, and absolutely NO ranch dressing. I used to buy extra from North Woods to take home. Now I don't have to since trying this recipe. Excellent! Thanks again. CG

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