Mix the cabbage, pomelo and purslane in a bowl.
Combine the vinegar, oil and mustard, season. Drizzle the dressing over the salad, mix.
Toast the almonds in a frying pan without any oil. Add the sugar and salt, caramelize the almonds, leave to cool on a sheet of baking paper. Coarsely chop the almonds, scatter on top of the salad.