Purslane Cucumber Seaweed Salad – Recipe Redux Challenge

When I found out that this month’s Recipe ReDux theme was titled “Sea What You’ve Been Missing” I knew I was in trouble.  We were instructed to use little fishes like anchovies, sardines or smelt, OR we could focus on sea vegetables like kelp or seaweed.  Now, you would think that I would I would be pretty good at this kind of challenge since I’ve studied Japanese, traveled to Japan, and adore sushi.  But I’ve never really made any of these things myself.

I was tempted to buy one of those dried seaweed snack packages that you find at Trader Joe’s and sprinkle it over popcorn (it’s yum, you should try it), but I was afraid that would be cheating.

Then I thought, let’s buy a tin of sardines.  So I did.  And it’s still sitting in my pantry.

One thing I know I can handle is a sheet of nori seaweed.  That’s the stuff they use to roll sushi.  My parents have taken sushi making classes in the past and have given me a few lessons.  I know I like the flavor of nori, but what to do with it?

I was planning to make a purslane cucumber salad this week with the purslane I scored from the Agritopia Farm Stand.  Why not change things up and make a purslane cucumber seaweed salad?  I threw in a yellow bell pepper for color, and you know what?  The salad turned out delicious!  After taking approximately 903 pictures of it (that’s how many you have to take to get a few good ones), I devoured the entire bowl.

I know that I probably lost some of you when you heard the word “seaweed” and probably even more of you with “purslane”, but for those who are sticking around, this dish only takes a few minutes to put together and is perfect for a fresh summer salad.

Be sure to check out the rest of the Recipe ReDux posts below. I can’t wait to see what everyone came up with!

Hopefully someone will tell me what to do with the sardines.

Purslane Cucumber Seaweed Salad

5 from 2 votes


  • 1 cup purslane finely chopped
  • 1 english cucumber halved and thinly sliced
  • 1 yellow bell pepper finely diced
  • 5 sheets nori seaweed cut in half lengthwise, then cut into 1/4" strips
  • 1 Tbsp. rice vinegar
  • 1 tsp. dark sesame oil
  • 2 tsp. toasted sesame seeds
  • 1/4-1/2 tsp. black sea salt to taste


  • In a large bowl, combine purslane, cucumber, bell pepper and nori seaweed strips. Stir to combine.
  • Mix rice vinegar and sesame oil in a small bowl, then pour over salad.
  • Add sesame seeds and salt. Mix and serve or chill.

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  • Regan @ The Professional Palate May 21, 2012 at 3:17 am

    Yay! This is exactly the kind of “out of my cooking comfort zone” moment that gets us inspired about new good-for-us foods. Love it!

    And I think it sounds wonderful. I love, love pickles in the summer, especially. I bet the flavors here are divine.

  • Elizabeth Jarrard May 21, 2012 at 3:46 am

    never heard of a purslane but now i want one!! delicious recipe and such a fun post!

  • Kristina @ Love and Zest May 21, 2012 at 4:07 am

    very creative. and awesome pics 🙂

  • Danielle Omar - Food Confidence RD May 21, 2012 at 8:05 am

    Looks great, I made seaweed salad too…so fun!

  • Mike Lieberman May 21, 2012 at 10:09 am

    Have this bookmarked. Have purslane seeds to grow in the garden. Now I have a goal for them.

  • TastefullyJulie May 21, 2012 at 10:14 am

    5 stars
    I’ve never heard of purslane but thinks looks wonderful! Much more creative than my redux. I blame my family – the boring eaters that I have to feed 😉

  • Nour Zibdeh, RD May 21, 2012 at 12:27 pm

    This looks very refreshing. I’ve never made anything with seaweed before, I’ll have to give it a try. I love purslane and eat it a lot when I go overseas. A trip to the Asian grocery store is due!

  • Marie May 22, 2012 at 6:42 am

    I smiled when I read this post because I felt the exact same way and went with a seaweed salad as well. (A challenging post for a first-time ReDuxer!)
    Purslane sounds really interesting and healthy, thanks for introducing me to it and I will try making your salad with the leftover seaweed I have in the cupboard!

  • EA-The Spicy RD May 22, 2012 at 9:30 am

    Great salad, and now I will be on the hunt for purslane! Good to know someone else takes a lot of photos too, before getting “just-the-right” shot 🙂 Have you tried your sardines yet with the Mary’s Gone Crackers and Goat Cheese???

  • Megan May 22, 2012 at 4:07 pm

    Eat the sardines with crackers, delicious! I love them-

  • Rebecca @ It's a Savoury Life May 24, 2012 at 8:02 pm

    Your pictures are fantastic (I hear ya on the 903!!). Easy and yummy!

  • Maureen @ Orgasmic Chef May 27, 2012 at 5:49 pm

    5 stars
    Love the salad and the photos make me really hungry!

  • Patty July 11, 2012 at 6:13 pm

    I found this recipe on pinterest because I desperately wanted to try the purslane I saw at Agratopia, but told myself I couldn’t buy it till I had a definite plan for how to use it. This sounds delicious. Agratopia, here I come!

    • inspiredrd July 11, 2012 at 9:38 pm

      Oh good, I hope you enjoy it!