Purple Garlic & Purslane Cold Salad

Why people make this dish

Many of us love sashimi, buffets and salads — raw, cold foods that, if not handled well, can trigger acute gastroenteritis with vomiting, diarrhoea, cramps and fever (usually settling on its own within a couple of days). Nourilo offers this purple-garlic-and-purslane cold salad as a traditional kitchen remedy, valued for warming the stomach and supporting gut health. Purple-skinned garlic carries more allicin and antioxidants than the white kind, and since most allicin breaks down when cooked, raw garlic is preferred here.

Method

1. Trim the roots off the purslane, wash thoroughly and cut into sections.
2. Bring water to a boil with a little salt and oil; blanch the purslane about 5 minutes, then drain well and arrange on a plate.
3. Mix the minced garlic with vinegar, sugar and cooked oil into a sweet-sour dressing, pour over the purslane, and serve.

Nourilo’s Tips

When you have acute gastroenteritis, the most important thing is personal hygiene to avoid spreading it. In the early phase, skip fresh milk and dairy, sashimi (especially shellfish like oysters), uncooked fruit and vegetables, and fried, greasy food.