Cattail and Cucumber Salad with Tea Infused Vinaigrette
Prep time: 
Total time: 
Serves: 2 servings
While the salad comes together very quickly, you will need 24 hours to infused the vinegar with the tea.
Cabin Tea Infused Vinegar
  • ½ cup apple cider vinegar
  • 2 Tbsp (rounded) cabin tea from Namasth√© Tea Co.
Salad Dressing
  • 1 tsp honey
  • 1 Tbsp tea infused vinegar
  • 2 Tbsp olive oil
  • salt
  • 2 small cucumbers, peeled in strips lengthwise
  • 4 stalks young cattails, sliced into rounds
  • handful of mint leaves, torn
  • handful of rose petals
  • chive blossoms
Infused Vinegar
  1. Place the apple cider vinegar and tea in a mason jar. Stir until all the tea is saturated with the vinegar. Cover and let sit a room temperature for 12 -24 hours. Give it a stir or shake a couple times during the steeping. Strain off the tea, reserving the vinegar. Store in an airtight container for several weeks.
  1. Whisk together the honey, vinegar, and olive oil until combined. Add salt to taste.
  2. Arrange the cucumber cattails on plates. Scatter with the mint, rose petals and chive blossoms. Drizzle with the vinaigrette and a little flaky salt if desired.
Recipe by The Bounty Hunter at