North Woods Inn Salad Recipe

A Crisp, Tangy, and Iconic Steakhouse Salad You Can Make at Home!

If you’ve ever dined at the famous Clearman’s North Woods Inn restaurants in California, you probably remember that salad. Yes — the one that’s bright, tangy, garlicky, and bursting with fresh crunch. Served alongside their famous cheese bread and juicy steaks, the North Woods Inn Salad is a cult favorite — and now you can recreate it right in your kitchen!

This salad stands out because of its vibrant red color and its zesty dressing made with red wine vinegar, oil, garlic, and a secret ingredient: a hint of paprika that gives it both flavor and color. It’s simple to make but loaded with the kind of flavor that keeps you coming back for seconds.

Whether you’re serving it as a side dish with grilled meats or enjoying it as a light, refreshing meal on its own, this salad delivers restaurant-quality taste with minimal effort.

Let’s dive into how to make this legendary salad — with all the signature flavor and crunch of the original!

Ingredients

For the Salad:

1 medium head iceberg lettuce, chopped into bite-sized pieces
½ head red cabbage, finely shredded
2–3 green onions, sliced thinly (for garnish)

For the Dressing:

¾ cup vegetable oil (or canola oil)
½ cup red wine vinegar
1 tsp Worcestershire sauce
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (for color and depth)
1 tsp sugar (balances the tang)
2 cloves garlic, minced or pressed
1 tsp dry mustard powder (optional but authentic)
A dash of Tabasco sauce (optional, for a slight kick)

Instructions

Step 1: Prepare the Vegetables

Rinse and dry the iceberg lettuce and red cabbage thoroughly. The secret to a crisp, refreshing salad is removing as much water as possible — use a salad spinner if you have one.

Chop the iceberg lettuce into medium-sized pieces and shred the red cabbage very finely (the finer the cut, the better the dressing coats it).

Place both in a large salad bowl and refrigerate while you prepare the dressing — cold lettuce equals extra crunch!

Step 2: Make the Signature Dressing

In a medium mixing bowl or large measuring cup, whisk together:
oil, red wine vinegar, Worcestershire sauce, salt, pepper, paprika, sugar, garlic, mustard powder, and Tabasco (if using).

Whisk vigorously for 1–2 minutes until the dressing emulsifies slightly. The result should be a vivid pinkish-red vinaigrette — tangy, garlicky, and slightly sweet.

Pro Tip: For even better flavor, make the dressing a few hours ahead and refrigerate it. This allows the garlic and spices to fully infuse the oil and vinegar.

Step 3: Toss and Chill

Pour about half of the dressing over the chilled lettuce and cabbage mixture. Toss gently to coat all the leaves evenly — you want everything glistening but not drenched.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This step lets the red cabbage tint the salad with its signature pink color and deepens the overall flavor.

Just before serving, toss again and add a bit more dressing if needed.

Step 4: Garnish and Serve

Top the salad with sliced green onions for a touch of freshness and mild onion flavor.

Serve it cold, ideally alongside grilled steak, roast chicken, ribs, or barbecue. It’s also a great companion to garlic bread or the famous North Woods cheese bread for the full steakhouse experience!

Recipe Overview

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Calories: ~180 per serving

Tips for the Perfect North Woods Inn Salad

Chill everything: Cold lettuce and a cold bowl make a big difference in keeping the salad crisp.
Don’t overdress: Add the dressing gradually so the greens don’t become soggy.
Use red cabbage generously: It adds both crunch and that iconic pink hue when it mingles with the vinaigrette.
Balance the flavors: If the dressing tastes too tangy, add a pinch more sugar; if it’s too sweet, add a splash more vinegar.
Let it rest: Giving the salad at least 30 minutes in the fridge helps the flavors meld beautifully.

Serving Ideas

The North Woods Inn Salad isn’t just a side dish — it’s the perfect complement to a variety of main courses:

Classic pairing: Serve it with a juicy ribeye steak or prime rib for that classic steakhouse combination.
Lighter meals: Try it with grilled salmon, roasted chicken, or pork chops.
Barbecue favorite: The zesty dressing cuts through rich, smoky BBQ meats perfectly.
Lunch option: Add grilled chicken strips or shrimp on top to turn it into a complete meal.

Variations to Try

Creamy North Woods Twist: Stir in a tablespoon of mayonnaise or sour cream into the dressing for a creamier texture.
Herb Lovers’ Version: Add chopped fresh parsley, dill, or tarragon to the dressing for an aromatic flavor boost.
Low-Sugar Version: Skip the sugar or replace it with honey or a touch of maple syrup.
Extra Tang: Add a splash of pickle juice or apple cider vinegar for sharper acidity.

Storage & Make-Ahead Tips

Dressing: Can be made up to 5 days ahead and stored in a sealed jar in the fridge. Shake before using.
Salad base: Chop and store the lettuce and cabbage separately in airtight bags with paper towels to absorb moisture.
Leftovers: Best eaten fresh, but will keep in the fridge (already dressed) for about 1 day before it starts to soften.
Tip: Make a big batch of the dressing — it’s also fantastic on coleslaw, grilled veggies, or even pasta salad.

Frequently Asked Questions

Q: What makes this salad pink?
A: The red cabbage naturally releases pigment as it sits with the dressing, tinting the whole salad a beautiful pinkish hue — one of its signature features!

Q: Can I use bagged lettuce?
A: Yes, but fresh iceberg gives the best crunch. If using bagged, mix it with shredded cabbage for that authentic texture.

Q: Can I make this salad dairy-free or vegan?
A: It already is! Just make sure your Worcestershire sauce is vegan (some versions contain anchovies).

Q: How can I make it less tangy?
A: Add a little extra sugar or a drizzle of honey to balance the vinegar.

Why You’ll Love This North Woods Inn Salad

This salad proves that simplicity can be absolutely delicious. With its crisp lettuce, vibrant cabbage, and punchy dressing, it’s refreshing, addictive, and unforgettable — just like the original steakhouse version.

Every forkful is a burst of crunch, tang, and brightness that livens up any meal. It’s elegant enough for dinner parties yet simple enough for weekday dinners.

Make it once, and you’ll find yourself craving it again and again — the dressing alone might just become your new favorite go-to vinaigrette.