Recipe information
Total Time
50 min
Yield
Makes about 3 cups
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1 pound carrots, cut into julienne strips (4 cups)
1/2 cup thinly sliced soft dried Mission figs (6)
Preparation
Whisk together lemon juice, sugar, salt, cumin, and cayenne in a large bowl until sugar and salt are dissolved. Add carrots and figs and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until carrots are wilted, about 30 minutes.
