Beet, Carrot, and Ginger Salad

Author: Anita Jacobson




Prep Time: 30 mins

Total Time: 30 mins

Serves: 4


  • 250 gram carrot (Indonesian: wortel), peeled and slice into thin ribbons (I use a peeler)
  • 250 gram beet (Indonesian: bit), peeled and slice into thin ribbons (I use a peeler)
  • 8 shallots (Indonesian: bawang merah), peeled and thinly sliced
  • 2 tablespoon raisin (Indonesian: kismis)
  • salt (Indonesian: garam), about 1 teaspoon (or to taste)
  • pepper (Indonesian: merica), about 1/2 teaspoon (or to taste)
  • 1 tablespoon olive oil (Indonesian: minyak zaitun)
  • 1 tablespoon grated ginger (Indonesian: jahe)
  • 2 tablespoon lime juice (Indonesian: jeruk nipis)
  • 2 teaspoon honey (Indonesian: madu)
  • 2 teaspoon mustard
  • 1/2 cup chopped lemon basil (Indonesian: daun kemangi)


  1. Place carrot ribbons, beet ribbons, sliced shallots, and raisins in a mixing bowl.
  2. Sprinkle with salt and pepper. Add olive oil, grated ginger, lime juice, honey, and mustard. Toss and adjust the taste as needed.
  3. Toss in the chopped lemon basil and serve immediately.

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