Wild Greens Salad

Wild Greens Salad (Ren Yi's) Pic


Pansit-pansitan (peperomia) and kulasiman (purslane) are not typically found in markets. They are wild plants that commonly grow in backyard gardens and even along city sidewalks. Most people don’t know that they are in fact edible.


Serves: 4 persons

Prep Time: 10 minutes




  • 1 cup kulasiman (purslane), chopped roughly
  • 1 cup pansit-pansitan (peperomia)
  • 2-3 cups lettuce leaves
  • 1 cup spinach
  • 1 medium cucumber, peeled, seeded and sliced thinly
  • 1 medium carrot, grated roughly
  • 1 cup French beans or Baguio beans, blanched
  • 1 medium onion, sliced thinly into rings
  • For the dressing:
    • 1/2 cup olive or avocado oil
    • juice from 1 lemon
    • 1 teaspoon sugar
    • salt and pepper to taste




  • Wash all the leafy vegetables well, then drain or pat dry with paper towels.
  • Pinch off the leaves from the stems of pansit-pansitan and spinach.
  • In a salad bowl, toss all the vegetables together.
  • Combine all the ingredients for the dressing. Season with some salt and pepper. Drizzle over salad just before serving.



  • Only pick greens that grow in your own backyard to make sure they are clean and not contaminated by harmful chemicals.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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