Title: Salade Egyptienne (Popular Egyptian Salad)
Categories: Jewish Egypt Israel Salad
Yield: 1 Servings

3		Firm almost ripe tomatoes, cut into 1/4-in cubes
3		Young cucumbers, not peeled and cut into 1/4-in cubes
3	lg	Sweet green peppers, cored, seeded,& cut into 1/4"cubes
6		Scallion, sliced thin
1	c	Cabbage, shredded
1	lb	Small white turnips, peeled & cut into 1/4-" cubes-opt
4		Cloves garlic, chopped fine
1/2	c	Fresh parsley, chopped
1/2	c	Fresh coriander, chopped
1/2	c	Fresh dill, chopped
1	ts	Ground coriander
1/2	ts	Ground cuminseed
1	tb	Corn oil
1	tb	White or cider vinegar
1		Lemon's juice
1/4	ts	Hot red chili flakes

All vegetables, with exception of cabbage, are cut to same size and combined with an assortment of fresh herbs. A salad for all seasons.

1. In large bowl, mix tomatoes, cucumbers, peppers, scallions, cabbage, turnips (if desired), garlic, parsley, coriander, dill, ground coriander, and ground cuminseed together. Toss several times. Set aside. 2. Just before serving, mix corn oil, vinegar, lemon juice, and chili flakes thoroughly. Add sauce to vegetables. Toss well to integrate all seasonings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

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