Algerian Carrot Slaw

By • February 25, 2011 • 5 Comments


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Author Notes: I decided to host a World Cup party last year with a dish from each of the countries in Group C. England, the U.S., and Slovenia were fairly easy, but I had no idea what would represent Algeria. Extensive Googling led me to a recipe from an Algerian chef; with a few tweaks, it became my favorite dish of the day. I'm not crazy about fennel, but it works really well here.mg2157

Serves 4

  • 5-6 large carrots
  • 2 bulbs fennel
  • 1/3 cup good green olives, chopped
  • 1/3 cup sun-dried tomatoes, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • zest of one lemon
  • 1 pinch smoked paprika
  • 1/4 cup chopped parsley
  1. Shred carrots in food processor or with mandoline. Repeat process with fennel. Toss fennel, carrots and sun-dried tomatoes together in large bowl.
  2. In medium bowl, whisk together chopped olives, olive oil, vinegar, lemon zest and smoked paprika.
  3. Pour dressing over vegetable mixture and toss to combine. Just before serving, stir in parsley and taste for seasoning.

Comments (5) Questions (0)

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about 3 years ago thirdchild

The photo really captured my eye.. . . there is nothing better than a good green market! Now, when you say "shred", do you mean something like "grate"? I want to make the same kind of texture in the slaw as you have. Thanks for the recipe!

Med

about 3 years ago mg2157

Yep, thirdchild, grate 'em up! I use the shredding disk on my food processor, but for the carrots, the large holes of a box grater work well too. I'm not sure how the fennel would work on a box grater, but give it a go! The idea is just to get the carrots and fennel to about the same size.

Me

about 3 years ago wssmom

The photo is amazing (and the recipe sounds good, too!!)

Summer_2010_1048

about 3 years ago Midge

Wow, what a stunning photo. Your slaw sounds really intriguing.

Med

about 3 years ago mg2157

Thank you, Midge! I took the photo at the Chicago Green City Market. Those carrots tasted as good as they looked!