Dried Fig Salad


  1. Dried Figs – 25, soaked in water for about 1 hour
  2. Gooseberries – 14, chopped or ½ raw mango sliced
  3. Carrots – 5, sliced
  4. Spring Onions – 5, sliced
  5. Capsicums – 2, sliced
  6. Cucumbers – 2, sliced
  7. Almonds – 50gms, blanched and chopped

Red Wine Vinegar Dressing

  1. Red Wine Vinegar – 3 Tablespoons
  2. Olive Oil – 2 Tablespoons
  3. Sugar – 4 Teaspoons
  4. Pepper – 1/2 Teaspoon
  5. Salt – 1/2 Teaspoon
  6. Mustard Powder – 1/2 Teaspoon
  7. Rock Salt – a good pinch

Mix all the dressing ingredients and leave for an hour.


Toss the sliced salad ingredients together. Pour the dressing over the salad and serve fig salad.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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