Ingredients
- 1/2 small green cabbage (3/4 pound), cored and finely shredded
- 3/4 pound young purslane
- 2 cups baby greens or mesclun
- 4 medium scallions, white part only, thinly sliced and separated into rings
- 1 large cucumber--peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup small mint leaves
Description
Food & Wine
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