chickinthekitchen.com

Fig & Carrot Slaw

June 7, 2010

My friend Susanna brought this Fig & Carrot Slaw to our house last summer, and I remembered it as an unusual but delicious side dish for a barbecue.

This was the first time I’d tried my hand at the recipe, and it turned out well. Next time I’d either shred the carrots in a food processor or create ribbons with a vegetable peeler — I actually cut them into a julienne (technically they were more like an allumette) by hand, and they were a little thicker than I’d have liked. At Susanna’s recommendation I added a small splash of olive oil to the recipe, but otherwise followed it as written. The cayenne and cumin are front and center, and are a well-match counterpoint to the sweetness of the figs and the sugar in the dressing.

Especially if you cut your carrots into matchsticks, the salad benefits from sitting at room temperature, where the dressing can really soak into the carrots to flavor and soften them. A side dish like this would work well into the fall, too — I can see it as a perfect addition to a Rosh Hashana or Thanksgiving meal.