Algerian Carrot Slaw

February 25, 2011
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
In This Recipe
  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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • thirdchild
  • wssmom
  • Midge
  • mg2157