Old-school Cabbage-Carrot Salad. Kapsa- porgandisalat.

porgkapsasalat (1)
Old School Cabbage Carrot Salad http://www.estoniancuisine.com

In 1988-1992 I have been studied in university (this time university last 5 years).  This was very complicated and messy time.
Of course, students are always poor and has complicated life 🙂 But this time in Estonia took place changes.

We have been more than 40 years occupied by soviet union, all this period were lack of food products, deficit. Most of milk and meat and butter,  produced in Estonia,  were sent to the Russia.
But in the beginning of 90-s, was situation very bad. This was not only deficit, but to get any milk, butter, flour, sugar, semolina…. and so one, you must have a special coupon.




porgkapsasalat (5)
Old School Cabbage Carrot Salad http://www.estoniancuisine.com

today is very cool to be vegan, This time we have to be vegans…we fryed potatoes using water, and this salad was one of the main dish. Vegetables were something, what we had….. Because most of the Estonians had and have some land in country or country grandmothers.

Old-school cabbage and carrot salad

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh, light salad


  • ca 300 g cabbage. For this salad is the best to use ” old” cabbage
  • 1 carrot
  • ca 2 tablespoon oil
  • For seasoning: 1 part salt/ 1 part sugar/2 parts food vinegar
  • you can use any acid or vinegar. But for authentic result use rapeseed oil and regular 30 % food vinegar


    1.  Cut the cabbage in to very fine strips. Use big bowl to have enough space.
  1. Add some salt and sugar. Late you can add more for final seasoning,
  2. Wash your hands.
  3. Using your hands, squeeze, push, press cabbage. Cabbage is ready, when it is white and little bit transparent and juicy.
  4. Grate carrot in
  5. season with oil, salt, sugar and vinegar.
porgkapsasalat1 (4)
Old School Cabbage Carrot Salad http://www.estoniancuisine.com

Soundtrack Kaire Vilgats ” Kui sul on raske”


17 thoughts on “Old-school Cabbage-Carrot Salad. Kapsa- porgandisalat.

  1. I come from Romania and there is a similar recipe which my mother used to prepare for winter – it is delicious. Even a bit sad, I like very much the story behind your recipe. Also my country used to suffer a lot (especially of hunger and other basic needs) because of the communism. I remember my mother’s stories regarding food rationalization, and the 6 hours long queues for basic food (like bread). It was a true challenge to be able to get the required ingredients for a simple dish – which forced the population to become, unfortunately in a sad way, creative. Thanks for sharing your story and recipe!

    Liked by 1 person

    1. Thank you for your comment and sharing story. Good thing is, that now is different time. And we got stronger because of this history. I believe that we are able to survive everything 🙂 🙂 Knowledge to do and prepare everything from nothing. This is value 🙂

      Liked by 1 person

  2. When I make a salad like this, I make it from garden vegetables that I have fermented first. I rub salt into shredded cabbage, and let it ferment for a few weeks. The same process for carrots and beets. When the vegetables have soured, I mix them together, add a bit of caraway seed and then a little oil and vinegar. I love it! Yours looks more colorful.


  3. A very simple and tasty salad. And like The Funny One Blog above said, things were similar in Romania at the end of the 80’s. We would have a card and be only able to buy half a bread with it… And getting vegetables was kind of hard in the town as well, we didn’t have anybody with a garden, so getting some food on the table was quite a struggle. Lots of potatoes and bread with pork lard and salt. Glad those days are gone.


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