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Claremont Salad

I was first introduced to Claremont salad at the Wegman’s deli counter. I grabbed a prepackaged container of it to go with a rotisserie chicken one night when a homemade dinner was just not in the cards for me. I was instantly hooked on the sweet and tangy salad made of cabbage, cukes, carrots and onion. Later that night I hit up google determined to find a recipe so I could make up my own batch of Claremont Salad. During my googling I found out that the Claremont Salad seems to of originated at the Claremont diner, go figure, a popular dinner in New Jersey. I have never been there, so I have no idea how this version stacks up to the original, but I do know that this salad is awesome!

Claremont salad Recipe from Home in the Finger Lakes

Claremont Salad

Claremont Salad

Prep Time: 15 minutes
Additional Time: 12 hours
Total Time: 12 hours 15 minutes

Ingredients

  • 1 medium head cabbage, shredded
  • 2 cucumbers, thinly sliced
  • 3 carrots, thinly sliced
  • 1 sweet onion, Vidalia or Bermuda, thinly sliced
  • 3/4 cup distilled white vinegar
  • 3/4 cup white sugar
  • 1/2 cup vegetable oil
  • 4 tablespoons water
  • 3 teaspoons salt

Instructions

  1. Combine the cabbage, cucumbers, carrots and onion in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving.

Claremont salad will keep in the refrigerator all week, and really only gets better the longer it marinades. Because Claremont salad does not involve any mayo or dairy like many cold summer salads it is my favorite dish to pass to bring to picnics and BBQs, summer heat and sunshine just don’t mix with mayo, at least not for any length of time.

Recipe Source: Allrecipes.com
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Linda

Wednesday 6th of May 2020

I lived near the Claremont Diner growing up and that salad was amazing as was all of their food!!! My mom would replicate this salad all the time. I forgot all about this recipe until I needed to use a small head of cabbage that came in a produce delivery. The longer it marinates the better it is. I have also made it using Splenda - sacrilegious I know but it was for someone who insisted. It turned out good too..lol

Seven-Day Slaw- Coleslaw with a Vinegar Based Coleslaw Dressing – Home in the Finger Lakes

Wednesday 29th of April 2020

[…] a wonderfully tangy dressing quickly became a family favorite side dish. Like Sauerkraut Salad and Clarmont Salad, Seven Day Slaw is made with a vinegar based dressing that is a fun break from traditional […]

Dennis

Saturday 21st of March 2020

A full head of cabbage and the rest of the ingredients makes way too much! Try cutting the recipe in half.

Marie LaFontaine

Tuesday 18th of December 2018

Thanks for the recipe. I to discovered it at Wegmans, but they don't have it

trudieann jackson

Wednesday 5th of October 2016

so nice