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Title: Salade Egyptienne (Popular Egyptian Salad)
Yield: 1 Servings

Ingredients

      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 1/4cube
      6    scallion, sliced thin
      1 c  cabbage, shredded
      1 lb small white turnips, peeled
           -& cut i; nto 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

Instructions

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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