How to Make It
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.
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.