Summer slaw (Jauno kāpostu salāti)

Young cabbage slaw with herbs on a blue plate

Anyone who has been to Latvia and dined in one of many roadside and country pubs (krodziņš) will know that pretty much any meal is served with potatoes and at least two kinds of salad. It can be coleslaw (but, surprisingly, without mayo dressing), carrot salad, beetroot salad, pickled cucumbers… Summer slaw (jauno kāpostu salāti) is quite popular in summer as it is made from young cabbage that is not so intense in flavour or dense in texture and barely any dressing.

Summer slaw (Jauno kāpostu salāti)

Summer slaw (Jauno kāpostu salāti)


  • 1/2 head of young cabbage
  • 1 bunch of dill
  • 2 spring onions
  • 5 tbs oil
  • 1 tsp salt


  1. Finely shred the cabbage.
  2. Finely chop dill and spring onion.
  3. Mix together cabbage, dill, onion, oil, and salt.
  4. Let the cabbage mixture sit for an hour. Adjust salt and oil before serving.



1 Comment

  1. Kimberly Ruth Santoscoy
    October 11, 2017

    Thank you for this page. I ha e not been to Latvia but would love to go. We are hosting a young lady and I truly needed to research what they like to eat there and this was so much help.
    Thank you again.


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