Purslane, ma chi Xian, is a cold veggie fantastic for cooling heat and treat skin conditions (caused by heat), hemorrhoids, red/white/smelly vaginal discharge, and inflammation. It is both common in southern China and also in Europe I believe.
In this recipe, fresh purslane is quickly blached to be paired with boiled lotus root to nourish our yin and cool summer heat. A tart-savory goji vinaigrette is used to bring the two vegetables together. You can also choose to mix them with your own dressing of choice:
- If you want the cooling effect, do not use too much aromatic, warming ingredients such as ginger, pepper, garlic.You can choose something like a pesto dressing.
- If you want to reduce the cooling nature of this recipe, then you can use the warming herbs mentioned above.
Click here to purchase our organic goji from Ning Xia, China!
Purslane Lotus Root Salad to Cool Heat and Detox
VEGAN | GLUTEN-FREE | NUT-FREE | SOY-FREE
1 bunch (1/2 lb) fresh purslane
2/3 cup sliced lotus root, or use water chestnut/jicama
sprinkle of sea sallt
2 tbsp organic goji berry, soaked in warm water for 5 minutes.
1/2 cup extra virgin olive oil
1 tbsp apple cider vinegar or another vinegar of choice
2 tsp maple syrup or brown sugar or honey
sea salt to taste
For Goji Vinaigrette
Boil lotus root for 5 minutes in salted water and then let cool in iced water.
Blanch purslane in the same boiling water for 30 secods and let cool in iced water.
Drain iced water. Mix purslane and lotus seed.
Make goji vinaigrette by blend all ingredients in a blender. Taste and adjust seasoning.
Mix goji vinaigrette with purslane and lotus. Enjoy cold or at room temperature.
Feel free to use any dressing you like!