Crunchy asian slaw...with kombucha!This crunchy asian slaw has a creamy, tangy dressing made with peanut butter, soy sauce, and kombucha! It’s a delicious way to enjoy your vegetables and the dressing is packed with healthy fats and probiotics!
The salad dressing will stay fresh for up to 3 days in the refrigerator. You could even make a double batch for more salads or try it as a dipping sauce for vegetable spring rolls!
For a gluten-free version, use gluten-free tamari or liquid aminos instead of soy sauce.
To keep this recipe vegan, use agave instead of honey.
If you can’t find coleslaw mix, you can make your own by combining 2 cups of shredded green cabbage, 1 cup of shredded purple cabbage, and 1 cup of shredded carrots.
If you want to prepare this as a main dish, you can add your favorite protein on top. I love it with shelled edamame or tempeh!
This incredible recipe was created by Liz of iheartvegetables.com