Algerian Carrot Slaw
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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
- Shred carrots in food processor or with mandoline. Repeat process with fennel. Toss fennel, carrots and sun-dried tomatoes together in large bowl.
- In medium bowl, whisk together chopped olives, olive oil, vinegar, lemon zest and smoked paprika.
- Pour dressing over vegetable mixture and toss to combine. Just before serving, stir in parsley and taste for seasoning.
- This recipe was entered in the contest for Your Best Carrot Recipe
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over 2 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!
over 2 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.
over 2 years ago wssmom
The photo is amazing (and the recipe sounds good, too!!)
over 2 years ago Midge
Wow, what a stunning photo. Your slaw sounds really intriguing.
over 2 years ago mg2157
Thank you, Midge! I took the photo at the Chicago Green City Market. Those carrots tasted as good as they looked!