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