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.