A delightfully straightforward and delectable sauce is created by combining a fascinating assortment of readily available ingredients! This sauce will bring out amazing tastes you didn’t know were in beef, chicken, pig, or any other food.
| Prep Time: | 20 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 1 medium head cabbage, shredded
- 2 cucumbers, thinly sliced
- 3 carrots, thinly sliced
- 1 Bermuda onion, thinly sliced
- ¾ cup distilled white vinegar
- ¾ cup white sugar
- ½ cup vegetable oil
- 4 tablespoons water
- 3 teaspoons salt
Instructions
- Combine cabbage, cucumbers, carrots, and onion in a large bowl.
- Whisk together vinegar, sugar, oil, water, and salt in a small bowl. Pour over the cabbage mixture, toss to coat, and refrigerate for at least 12 hours. Drain excess liquid before serving.
Reviews
I make the Claremont Salad for funeral luncheons, adding a small amount of radishes and bell peppers and substitute a red onion for color. People search me out in the kitchen to find out what kind of salad I’m serving. Great choice for cutting through the carb heavy meals.
This is similar to the non mayo Cole slaw we ate when I was growing up in Ohio. I took the advice of others and reduced the sweetener (Splenda) to 1/4 cup, the salt to one tsp, and the oil to 1/4 cup. It was just right. Delicious, as a matter of fact! Also added red bell pepper and additional seasoning of onion powder, ground bay powder, and ground black pepper. Well received at the potluck I took it to.
I prepared this just as it is written. It tastes exactly as the salad I remember from the old Claremont Diner! Thank you for sharing.
This was a real hit when I made it for a family gathering. I’m not a fan of mayonnaise-based slaws, and this was a great alternative.
Grew up eating at the Claremont Diner. I loved their salad and Yes this is as good as I remember. I did add a bit more vinegar. Thank you.
best after 2 days marinating. Reduced oil and sugar by half. Tastes great
Great flavor I bought prepared slaw mix, next time I will thinly slice my own cabbage. Saved the excess dressing for salad dressing, it was so delicious. Added additional pepper and a couple of red sweet peppers to add color. Everyone loved it.
I followed the recipe exactly. My family loved it. We sometimes put it on chilly dogs and fish tacos. Thank you for our new family favorite!!!
Definitely will make this again. Our guests loved it.
I added a bunch of chopped kale and left out the onions because I am allergic (sometimes I substitute garlic). I also added 1 cup of sunflower nuts and 3/4 cup of dried cherries. For the dressing I used olive oil and white wine vinegar and apple cider vinegar (50/50) instead of white vinegar. I also added two tablespoons of mayo to the dressing, and cut the sugar to 3 tablespoons. I think I’ll add the celery seed next time like Ms. Lancaster did; and maybe some poppy seeds. Also doubled the dressing. Pretty good!
This was pretty good but a little too sweet for me. Next time I’ll use 1/4 cup of sugar.
Fabulous!!!!!! I could not wait the 12 hours to marinate. I took a plateful after 2 hours of marinating and it was delicious. I will make this over and over again!. Could not find Bermuda onion so I substitute it for vidallia onion. They are sweet onions.
I was very impressed with the uniqueness of this “Claremont Salad.” In all my years of making cabbage salad, this is the first time I came across a recipe using either sliced carrots (not grated) or marinated cucumbers (not fresh). I appreciated the fact that this salad has its own unique personality; however, it turns out that I myself am not a big fan of day-old marinated cucumber (personal taste: not the recipe). Thank you Rebecca for sharing your recipe.
I made this as written as I usually do the first time making a recipe. I took it to a picnic the next day and it was wonderful! I think next time, though, I will try using half as much sugar as one reviewer did. Just because the recipe calls for so much. Hopefully it won’t change the taste to much?
I had our son and daughter in law visiting from CT and this was an exceptional salad I changed nothing and will make it several times this summer!
I take this to our small group meetings at church. Our friends love it. I add bell pepper strips for a little more color and use bagged angel hair cole slaw to save time.
My mother made this for us growing up and recently sent me the recipe. I make a bunch, leave it in the fridge and snack on it all week. I absolutely love this salad!! It has a strong garlic/onion taste (which I prefer) so be prepared. Definitely one of my top 10 favorite things to make of all times!!
excellent, used 10 oz bag presliced cabbage, 2 cukes and 2.5 carrots and 3/4 large onion with 1 teaspoon celery seed and only 1 teaspoon of salt. Couldn’t wait for it to marinate, had it the first day then for the rest of the week.
Yummy! To make low-carb, I subbed in colorful red, yellow and orange peppers, and 4 packets of stevia for the sugar. Was a huge hit at the family picnic!
Great salad and easy to make. It took longer to clean the food processor than preparing it. Tastes great with 1 tsp of salt and reduces the sodium content by 2/3’s.
Yummy! I loved the sweet/sour combination!