Purslane and Baby Greens with Cucumber and Shredded Cabbage

by Paula Wolfert


  • 2 cups very young purslane leaves, stemmed (purchase 12 ounces uncleaned)
  • 1/2 cup scallions, white part only, thinly sliced into rings
  • 1 cup peeled, seeded, and cubed cucumber
  • 1 cup shredded cabbage, soaked in salted water for 30 minutes, rinsed and drained
  • 2 cups baby greens or mesclun
  • 2 Tbsp. fresh lemon juice or more to taste
  • 3 to 4 Tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Springs of fresh mint, salad burnet, and chives for garnish
Purslane and Baby Greens with Cucumber and Shredded Cabbage

Elizabeth Cecil

Purslane has more omega-3 fatty acids than all other leafy greens, making this salad a healthy addition to your lunch or dinner.

Purslane, of course, is wonderful simply dressed with garlic and olive oil. Since farmers’ markets usually offer purslane in small amounts, here’s a delicious Israeli salad that will stretch a couple of cups of young leaves to feed six.

Wash the purslane and pat dry with paper toweling. Combine the purslane with the scallions, cucumbers, cabbage, and baby greens. Separately, combine the lemon juice, olive oil, salt, and pepper to taste, mixing well. Toss with the greens; garnish with aromatic leaves and herbs. Serve as an accompaniment to grilled fish, lamb kabobs, or just good bread.

Originally published in Paula Wolfert’s Mediterranean Grains and Greens, Harper Collins, 1998.