Fig and Carrot Slaw (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 tablespoons fresh lemon juice 2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne 1 lb carrots, cut into julienne strips (4 cups) 1/2 cup thinly sliced soft dried Mission figs (6)

Instructions

In a bowl combine the lemon juice, sugar, salt, cumin, and cayenne and whisk together until the sugar and salt are dissolved. Add the carrots and figs and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until carrots are wilted, about 30 minutes. 

Serving Size

Makes about 3 cups.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .