Even if you’re not from SoCal, you may have heard of North Woods Inn … a local chain of steakhouses famous far beyond sunny Pasadena. But it’s not only the Porterhouse that’s had people talking about North Woods. If you’ve ever had the pleasure to dine there in person, you know that the restaurant chain’s tangy-sweet Red Cabbage Salad is really where it’s at. Purple Cabbage Slaw is our take on this addictive little side dish.
You’ll find versions of this recipe everywhere, but in truth, Purple Cabbage Slaw is about more than ingredients. The trick is to let the slaw marinate for several days, making sure to stir each day to evenly soak all the cabbage in this delightful mix of vinegar, spices and a little sugar. The recipe is really pretty simple … the hard part, of course, is waiting.
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purple cabbage slaw
1 teaspoon kosher salt
1 teaspoon season salt (Lawry’s, etc., or homemade)
3 tablespoons sugar
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 cup olive oil
1/2 cup + 2 tablespoons red wine vinegar
1 medium purple cabbage (about 4 cups chopped)
For garnish:
Greek yogurt
Fresh chives, chopped
Directions
- In a large bowl, whisk together the spices. Then add the oil and vinegar, whisk well, and set aside.
- Chop the cabbage in thin strips, removing the thick white stem, and add it to the bowl.
- Pour the mixture over the cabbage and toss it well to coat. Cover and refrigerate for three days, tossing cabbage in the marinade once or twice each day to ensure even soaking.
- Garnish with a dollop of Greek yogurt and chives, and serve.
COOK TIME: 10 MINUTES. MARINADE TIME: 3 DAYS. YIELDS 8-10 SERVINGS.
NOTES:
•Aim for a small to medium size cabbage (about 4 cups when chopped). A very large cabbage will need more marinade.
• For an extra tangy flavor, try replacing the red wine vinegar with half balsamic vinegar and half apple cider vinegar.
•Storing the slaw in a shallow container (as opposed to an upright bowl) allows for more even distribution of the vinegar. But don’t forget to toss each day!
Originally published June 27, 2019
