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Overhead view of a bowl of salad.

Claremont Salad

Claremont Salad is a simple side dish with crunchy vegetables and a sweet tangy dressing, that is a great addition to almost any meal. Made with cabbage, cucumber, carrots, onion, and green pepper for a side dish that your family will love.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American
Keyword: Claremont Salad
Prep Time: 30 minutes
Servings: 15 servings
Calories: 130kcal
Author: Dawn


  • 1 medium cabbage shredded
  • 1 large cucumber thinly sliced
  • 3 medium carrots sliced
  • 1/2 medium onion chopped
  • 1/2 medium green pepper chopped
  • 3/4 cup white vinegar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 teaspoons salt


  • Combine the cabbage, cucumber, carrots, green pepper, and onion in a large bowl.
  • In a small bowl combine the vinegar, sugar, oil, and salt and whisk well.
  • Pour over the cabbage mixture and toss until well blended. Refrigerate at least 2 hours before serving. Drain some of the excess liquid if needed.


  1. To make the recipe faster you can buy shredded cabbage from the store. If you are using a head of cabbage, use a food processor. 
  2. You don't have to peel the cucumber if you do not want to. I like leaving the peel on.
  3. If you like you can use an English cucumber in the salad instead of a regular one.
  4. There will be a lot of liquid that will form after you make the salad, you can drain some off if you like, but it does not hurt the salad to leave it in.
  5. The salad can be store in the refrigerator for 3 to 5 days.
Nutrition information is an estimate and may vary with the brands of ingredients used.


Calories: 130kcal | Carbohydrates: 16.1g | Protein: 1.1g | Fat: 7.4g | Saturated Fat: 1.5g | Sodium: 486mg | Potassium: 193mg | Fiber: 2.1g | Sugar: 13.2g | Calcium: 34mg