Kombucha Coleslaw


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



  • 1 pound green cabbage, shredded
  • 2 medium carrots, grated
  • 1 cup lacto-fermented mayonnaise
  • 1/4 cup kombucha tea, well-fermented
  • 1 to 2 tablespoons raw honey to taste
  • 1 tablespoon celery seed
  1. Combine the cabbage in carrots in a large bowl. 
  2. In a separate bowl mix the mayonnaise, kombucha, honey, and celery seeds together until smooth. 
  3. Mix the cabbage and carrots with the dressing and refrigerate at least 4 hours before serving.

Kombucha Coleslaw

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