Claremont Salad

Claremont Salad

Rebecca 0

"Great marinated salad. Perfect for a barbeque or picnic or potluck. This is one of my long-time favorites."

Ingredients 12 h 20 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1213 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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. ENJOY!
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Reviews 24

  1. 28 Ratings

Frances Lancaster

I don’t know anything about the Claremont Diner’s salad, so I had no problem tinkering with the recipe. I doubled the dressing and substituted cider vinegar for about half of the white vinegar and olive oil for half of the vegetable oil. I also added some black pepper and about 2 t. of celery seed to the dressing. I grated the carrots instead of slicing and omitted the onions because my husband isn’t crazy about them. I’m sure the salad is better after chilling for several hours, but I enjoyed it right away!

Anna B

I've been looking for a Claremont Salad recipe, and this one is so close to what I wanted. I doubled the recipe, and added thinly sliced celery (6 stalks). I also used 3-16 oz. bags of very thinly shredded cabbage from the produce section of my grocery to save on time. The end result is wonderful and was a huge hit at the family gathering that I made it for. Very light and refreshing on a hot summer day!

Tammy Lynn

This was good when I made it the first time as written. I was looking for a way to use up garden cabbage and cucumber at the same time. It tastes better after sitting a day. The second time I made it, I upped the vinegar to 1 cup, decreased the sugar to 1/2 cup, ommited the water, added some black pepper and a small yellow pepper I had from the garden. (I didn't have celery seed, but I want to try that in it next time.) After sitting in the fridge all day, it tasted great at dinner. My BF loved it. Thanks for a new way to make cole slaw without mayo!