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!