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!
- 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
- Combine the cabbage, cucumbers, carrots and onion in a large bowl.
- 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.