{"id":930,"date":"2010-06-28T06:10:00","date_gmt":"2010-06-28T06:10:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/06\/28\/northwoods-inn-red-slaw\/"},"modified":"2016-02-15T00:17:10","modified_gmt":"2016-02-15T07:17:10","slug":"northwoods-inn-red-slaw","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/northwoods-inn-red-slaw\/","title":{"rendered":"North Woods Inn Red Cabbage Salad {Slaw}"},"content":{"rendered":"
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One of my favorite places to eat while I was growing up in Southern California was Northwood’s Inn. In my teens my friends and I would have escapades at The Northwoods Inn, in Covina, CA. It was a boisterous place where we threw peanut shells on the floor, could laugh and make noise, as we celebrated before and after dances, and had enjoyable food. I remember how amazing the red slaw they served along-side steaks, chicken and ribs was. I worked to duplicate it, North Woods Inn Red Cabbage Salad and I have been making it ever since. They are still there, and tout that, “our customers would go nuts if we took the Red Cabbage Salad off the menu!”<\/div>\n

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Well, this crazy good salad is light and easy. \u00a0I’m excited to share it with you, but first let me introduce you to this little guy!<\/p>\n

Meet our new baby, Sam!<\/div>\n
Take two redheads, add two more redheads, and create a furry everywhere you go!<\/div>\n
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Big brother, Carter was so thrilled baby Sam is here and he looks just like baby Carter did. I love his wiggly-tiny toes and soft, fuzzy, hairline. What a sweet, special little family. I’m so happy for them…<\/div>\n
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and for me!
\nBeing a grandma is the best time of life even with the wrinkles and color-less old hair! It’s hard for me to believe how fast life is whizzing by. Seems like just yesterday I was a young girl, dating and having the time of my life, with few cares! I wouldn’t go back though, for all the world…how ’bout you?<\/div>\n
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Which brings me back to a red-hot head of cabbage!<\/div>\n
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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. \u00a0We think it gets better with age.<\/div>\n
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North Woods Inn Red Cabbage Salad {Slaw}<\/h2>\n
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You can chop away, or use a food processor<\/a>…notice I’ve worn a hole in my pulse button! Can’t live without it! You’ll need a big beautiful red head of cabbage. Cut it up and shred away. I use my #2 blade to make half of it real fine and the #4 blade to make half more coarse. It’s just more interesting.<\/div>\n
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My processor is a 11 cup model and I fill my bowl twice, dumping it into a large covered salad bowl<\/a>.<\/div>\n
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Make a delicious, fresh dressing, or use your favorite Italian brand…my man likes the zesty-Italian brand. I make it both ways and it’s always enjoyed and admired by all…either way it’s super easy!<\/div>\n
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Cover the cabbage in the bowl and toss. Next I put the lid on and toss it around too, just to make sure all the cabbage is covered with dressing so it can marinate. Now tuck it in the fridge to blend and soften for most of the day or preferably overnight.<\/div>\n
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Serve it with almost anything. It’s marvelous along side all the traditional, potato salads, coleslaw, pasta and fruit salads. This recipe is often requested by friends and family alike. When I tell them how to make it they don’t believe I’m giving them the full recipe because it’s so simple…but I do, I promise this is all I ever do! \u00a0Here’s to red hot parties and picnics all summer long.<\/div>\n
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North Woods Inn Red Cabbage Salad {Slaw}<\/div>\n
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Recipe Type<\/span>: Salads<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: