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Kombucha Coleslaw

This recipe is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. If using kombucha that is a bit sweet, use less honey.




  1. Combine cabbage and carrots in a large bowl. 
  2. In a separate bowl, mix together mayonnaise, kombucha, honey, and celery seeds until smooth. 
  3. Combine cabbage mixture with the dressing and refrigerate at least 4 hours before serving.

Check Out More Recipes Using Vinegary Kombucha


Large plate of coleslaw on dark red background

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