Beet and cabbage salad

with oregano, lavender, and bachelor’s buttons


Serves 4

In a small saucepan, combine:

2 tablespoons olive oil

1 teaspoon honey

1 teaspoon fresh lavender flowers

½ clove garlic, crushed

Stirring gently, bring to a simmer. Remove from heat and let cool.

Remove garlic and add:

2 teaspoons rice vinegar

Stir together and set aside.

In a bowl, combine:

3 cups green cabbage, sliced

1 cup raw beets, julienned

1 cup red onion, sliced

2 tablespoons  oregano, coarsely chopped

2 tablespoons blue bachelor’s button petals

Toss together. Add:

Lavender oil

Toss to coat the vegetables.