Algerian Carrot Slaw

February 25, 2011
4 Ratings
  • Serves 4
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

What You'll Need
  • 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.
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See what other Food52ers are saying.

  • thirdchild
  • wssmom
  • Midge
  • mg2157

5 Reviews

thirdchild February 26, 2011
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!
mg2157 February 26, 2011
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.
wssmom February 25, 2011
The photo is amazing (and the recipe sounds good, too!!)
Midge February 25, 2011
Wow, what a stunning photo. Your slaw sounds really intriguing.
mg2157 February 25, 2011
Thank you, Midge! I took the photo at the Chicago Green City Market. Those carrots tasted as good as they looked!