Danduri is a traditional salad originating from Kakheti. The salad is usually made with a combination of purslane, oil, garlic, lemon juice or white wine vinegar, scallions, dill, coriander, red pepper flakes, salt, and black pepper. The purslane is blanched in boiling water, drained, and left to cool.

It is then tossed with vinegar or lemon juice, sprinkled with scallions, herbs, and a mixture of minced garlic and water. The salad is seasoned with salt and pepper, drizzled with oil, tossed well, topped with red pepper flakes, and then served immediately.