Photo by Sherine Zwaga

Carrot salad with ginger-sesame dressing

Ginger cinnamon syrup

  • 1 tea cup of sugar
  • 2 tea cups of water
  • 3 tsp Hill ginger powder
  • 1 tsp Wild Ceylon cinnamon


Dressing ingredients

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp red pepper oil – make yourself: cut a red pepper lengthwise. Leave the seeds in. Heat up some olive oil. Take it off the fire and add the pepper, let it cool down slowly.
  • 1 tbsp white wine vinegar
  • 2 tbsp ginger-cinnamon syrup (see above)
  • Some salt


Salad ingredients

  • Three carrots or one winter carrot per person, in thin slices – preferably no winter carrots (winterpeen in Dutch) because they are more difficult to slice thin.
  • (black) sesame seeds (optional)
  • Coriander leaves (optional)



  1. If you make the red pepper oil yourself, start with this.
  2. Then make the ginger-cinnamon syrup: Take an average tea or coffee cup (around 200 ml), fill it twice with water, once with sugar (2:1) and pour it in a pan. If you want to make a lot of syrup just multiply these amounts. Add 1,5 teaspoon ginger powder and 0,5 teaspoon Ceylon cinnamon for every cup of water. Put on medium fire until it boils and let it boil for around ten minutes. All the sugar must be dissolved in the water. Leave on a very low fire for another 10 minutes and then let it cool down.


You can store the syrup in jar (sterilized with boiling water) for around a month and use it to make lemonade.


  1. Mix the ingredients for the dressing together.
  2. Slice the carrots with a vegetable peeler or kaasschaaf
  3. Put the sliced carrots in a bowl and add the dressing until all the carrots are thinly covered. Finish with the sesame seeds and some coriander leaves.