Bottle Your Own Kombucha Vinaigrette

There is simply no reason not to have a jar of homemade salad dressing in your fridge.  The smug satisfaction of making it yourself from simple healthy ingredients is worth the five minutes it takes to throw it together.  Make your meals sing out with flavor and drizzle this over salads and grilled veggies.

1/8 cup Traditional Wonder Drink kombucha

1/8 cup fresh lemon juice

3/4 cup extra-virgin olive oil

1 tsp ground mustard

coarse ground sea salt

freshly ground black pepper


Combine all ingredients in a jar with lid, adjusting seasonings to taste.  Close tightly and shake to emulsify.  Pour over a salad, or refrigerate for up to one week.

Kombucha Cole Slaw – Crunchy, colorful and full of flavor

There are so many versions of cole slaw!  There’s the creamy version with buttermilk and mayonnaise; there’s a red slaw that uses ketchup and vinegar; there’s the original Dutch-style “koolsla,” which loosely translates to cabbage salad; and (drumroll please) now there’s this kombucha-style slaw with healthy toasted sesame seeds, tamari, and ginger root.  However you make it, it’s one of America’s favorite salads, especially when served beside fried chicken at a Fourth of July picnic.  This particular version is particularly delish in our kombucha-batter fish tacos (spoiler alert – that recipe is coming soon).

1/4 cup Traditional Kombucha Wonder Drink

1 1/2 teaspoons honey

1 teaspoon sesame oil

5 tablespoons canola oil

1 teaspoon tamari

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly grated peeled ginger

6 cups broccoli slaw mix (freshly grated broccoli stems, cabbage and carrots)

1 cup chopped green onions, green parts only

Coarsely ground sea salt

Freshly ground black pepper

3 tablespoons sesame seeds

Make the dressing by combining the kombucha, honey, sesame oil, 3 tablespoons of the canola oil, tamari, lemon juice, and grated ginger.

In a separate bowl, mix together the slaw mix and green onions.  Pour the dressing over the slaw mix and add salt and pepper to taste.

In a small saucepan or skillet, heat the remaining 2 tablespoons of canola oil over medium heat.  Add the sesame seeds and toast for 2-5 minutes until they darken and become fragrant.  Shake the pan occasionally to make sure the seeds don’t stick to the pan.  Watch them closely because they can burn quickly.

Add to the salad.  Mix and serve.


Celebrate the end of summer with Kombucha Sangria

Enjoy a last blast of summer!  Before fall settles in, have everyone over for a pitcher of sangria.  Use your favorite late summer fruits and kombucha for a natural pairing. Get creative with whatever you have on hand.

One 750 ml bottle pinot grigio
1 large orange
1 medium green apple, chopped
1 1/2 cups mixed berries (we like strawberries, blackberries, blueberries and raspberries; or stone fruit, such as peaches, plums and nectarines)
1 bottle Traditional or Cherry and Black Currant Wonder Drink kombucha

Pour wine into large pitcher. Cut your orange in half through the middle, juicing one half and slicing the other into rounds and then quarters. Strain pulp from the juice and pour into the pitcher with the wine. Slice strawberries in half. Add berries, orange segments (with rind still attached) and chopped apple to the pitcher, and stir gently. Cover pitcher with plastic wrap and chill at least four hours but preferably overnight.

When ready to serve, spoon some fruit into each glass, pour in some wine mixture and top off with kombucha. Add ice if desired. Serve with an iced tea spoon to enjoy the fruit!

Kombucha-battered Fish Tacos – Yes Please!!

You want to beer batter your fish for fish tacos, but alas, the fridge holds no beer.  But because you have that bottle of kombucha next to the milk, you’re in luck!  Kombucha will work even better for this recipe because you can use it as an ingredient for both the fish and the slaw (spoiler alert – that recipe is next up).  We like to use cod or halibut (or even salmon, since we’re in the Northwest!), but any firm fish will work.  Serve with kombucha slaw for a goodly amount of tanginess.  Add hot sauce as desired!

Kombucha-battered Fish Tacos

Serves 6-8


1 cup all-purpose flour

1 teaspoon coarsely ground salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon baking powder

1/4 teaspoon cayenne

1 cup Traditional Wonder Drink kombucha

1 teaspoon ground ginger


To prepare batter, mix together the dry ingredients; add the kombucha and ginger.  Stir until ingredients are just mixed.

1 pound fish – your choice

10 (6-inch) corn or flour tortillas

Canola oil, for frying

1 avocado, thinly sliced

4 cups Kombucha Coleslaw

Cilantro leaves, removed from stems

Lemon wedges, to serve

Hot sauce, to serve as desired

Pat the fish dry to remove excess moisture.  Remove the skin and bones from the fish if needed.  Slice the fish into 2-inch pieces.  Place the fish in the batter, coat well, and let stand for 15 minutes.

Preheat the oven to 170 degrees F.  Warm the tortillas for about 10 minutes while the fish cooks.

Heat the oil in a deep fryer to 375 degrees F.  If you are pan frying, heat about 1 inch of canola oil in a large pan to 375 degrees F. Place a few pieces of fish in the hot oil and fry until golden brown on one side, then flip to cook the other side, 2-4 minutes per side.  Cook the fish in batches to maintain the oil temperature.  Place fish on a drying rack to cool.  Pat down with paper towels to remove excess oil.

Place two pieces of fish in the center of each tortilla.  Lay in some sliced avocado.  Top with slaw.  Sprinkle with a bit of cilantro.  Squeeze a bit of lemon juice on top to enhance the flavor.  To make a spicier version, add a bit of hot sauce.

Serve and enjoy!


~Recipe from Kombucha Revolution, by Stephen Lee (founder of Wonder Drink!) with Ken Koopman.