Go Back
Print

Claremont Salad

Course Soup and Salad
Cuisine American
Prep Time 15 minutes
Additional Time 12 hours
Total Time 12 hours 15 minutes
Author Jennifer Morrisey

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

  • 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.