• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 small green cabbage (3/4 pound), cored and finely shredded

  2. 3/4 pound young purslane

  3. 2 cups baby greens or mesclun

  4. 4 medium scallions, white part only, thinly sliced and separated into rings

  5. 1 large cucumber-peeled, seeded and cut into 1/2-inch dice

  6. 2 tablespoons extra-virgin olive oil

  7. 1 1/2 tablespoons fresh lemon juice

  8. Salt and freshly ground pepper

  9. 1/4 cup small mint leaves

Instructions Jump to Ingredients ↑

  1. Soak the cabbage in salted cold water for 30 minutes. Drain and spin dry in a salad spinner. Trim the purslane down, leaving only the small sprigs and leaves; you should have about 2 cups. Wash well and spin dry. Toss the cabbage and purslane with the mesclun, scallions and cucumber.

  2. In a large bowl, whisk the oil with the lemon juice and season with salt and pepper. Add the salad and toss to coat. Garnish with the mint and serve.


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