Fig, Carrot, Cabbage Salad

Inspired by Moroccan pantry staples — cinnamon-and-cumin-spiced carrots, purple cabbage, and sweet dried figs, all tied together with a lemon-honey dressing. Let it rest before serving, the flavors only get better as they meld.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Salad
Cuisine: Moroccan
Calories: 295
Ingredients Equipment Method

Ingredients
  

  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1½ teaspoons sea salt
  • 1 cup pumpkin seeds
  • ½ head red cabbage, shredded
  • 1 cup dried black mission figs, chopped
  • 1 bunch carrots, shredded
  • 1 cup fresh parsley, chopped
  • 1 cup fresh mint, chopped

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Dry skillet
  • Chef's knife
  • Cutting board

Method
 

  1. Whisk together olive oil, lemon juice and zest, honey, garlic, cinnamon, cumin, and salt.
  2. Combine cabbage, carrots, and herbs in a large bowl.
  3. Lightly toast the pumpkin seeds until fragrant.
  4. Add dressing, pumpkin seeds, and figs to the salad and toss. Let rest 30 minutes for the flavors to meld.

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