KOMBUCHA SALAD DRESSINGS: TOSS IT LIKE YOU MEAN IT!

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Fitting big, beautiful salads into your meal plan isn’t just about being healthy. It’s a simple way to satisfy hunger and feel good. Having a salad for lunch instead of a food cart burrito will help you avoid feeling tired and sleepy mid-afternoon. What’s the most important tip for making all days, salad days? Plan ahead!

We know, it’s easy to stray from the garden path if you’re strapped for time, getting hangry, and have nothing prepped for lunch. But a little forethought can mean the difference between the crushing guilt of a greasy burger and the good vibes of a satisfying salad. Take a little time from your weekend to do some basic planning. Roast a pan of root vegetables. Cook up a pot of brown rice or quinoa. Let some beans simmer on the back burner while you binge watch your latest favorite show. And, most importantly, shake up a big batch of dressing to get you through the week.

Sure, you could buy a bottle of salad dressing, but that’s not who you are. Making salad dressing is as easy as oil + acid + salt with some optional flavorings added in. Typically, the acid consists of vinegar or lemon juice. But for something a little different, try a splash of kombucha.

Kombucha is acidic thanks to fermentation, which transforms sugar into acid, cultivating good bacteria along the way. Kombucha’s acidity is what gives it character. Unlike vinegar, which is extremely acidic to the point of being unpleasant on its own, kombucha is acidic enough to be interesting, but mild enough to be drinkable. This acidity also makes it a prime candidate for adding to a vinaigrette.

Here are three recipes to get you started. Bonus: you get to drink the leftover kombucha after making the dressing, which should be incentive enough.

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Spicy Ginger Dressing

 

About ¾ cup

 

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Lemon Ginger Cayenne Kombucha

1 tablespoon lemon juice

1” piece fresh ginger, peeled and grated

1 garlic clove, minced or grated

½ teaspoon fine sea salt

⅛ teaspoon cayenne

 

Directions:

  1. In a glass jar, combine oil, kombucha, ginger, garlic, salt, and cayenne. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: spicy greens like arugula, shaved fennel, thinly sliced radish, and baked tofu. Use as a marinade for tofu or drizzle over roasted beets.

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Apple Honey Mustard Dressing

 

About ¾ cup

 

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Spiced Apple Kombucha

1 tablespoon lemon juice

2 teaspoons whole grain mustard

2 teaspoons raw honey

1 teaspoon dry mustard powder

½ teaspoon fine sea salt

½ teaspoon black pepper

 

Directions:

  1. In a glass jar, combine oil, kombucha, mustard, honey, mustard powder, salt, and pepper. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: cabbage, carrots, and apples. Use instead of a mayonnaise-based dressing for a wintry slaw to top tacos or drizzle over a baked sweet potato.

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Hoppy Citrus Dressing

 

About ¾ cup

 

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Citrus Hops Kombucha

Zest of 1 lemon

1 tablespoon lemon juice

Zest of ½ orange

2 tablespoons orange juice

½ teaspoon salt

 

Directions:

  1. In a glass jar, combine oil, kombucha, lemon zest and juice, orange zest and juice, and salt. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: citrus segments and shaved fennel. Use it to dress a white bean salad with celery and garlic.

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