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)
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.
Makes about 3 cups.