Purslane Salad with Baby Greens and Cabbage

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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

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.