This is the 8th post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September. You may read more about the ‘challenge’ I gave myself here.
After making the coleslaw last week, I couldn’t wait to make another salad with kombucha. Tangy & sweet at the same time, kombucha makes the perfect vinaigrette. Coupled with herbs, and a bit of honey, it compliments the earthy tones of the root vegetables that I used today.
Today’s salad is made up of 2 root veggies, beet root and carrots. I added a small apple as well, to add some sweetness to it.
I first learnt about beetroot when I started drinking slow pressed juices about a year ago. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Most importantly, they are known to stimulate the liver’s detoxification process. It is very rich in fibre, great for people with constipation.
Word of warning: Don’t be surprised if you poop pink alright? The first time I pooped pink, I panicked. I thought I was bleeding in my intestines. Take note, if you drink beetroot juices or eat beetroot, its normal to have pinkish poo.
I think adding dried herbs makes a good dressing as well. I’m thinking dill and thyme or rosemary the next time I make this. And maybe dried basil. Dried basil goes with everything! I add it like salt & pepper to all my dishes. I guess that explains why I have a basil plant growing in my home now.
I made 2 servings of this salad, meant to put the dressing on, and let it sit for awhile to soak in the vinaigrette. I set up 1 serving for this photo, and somehow, after tossing it and taking the first bite, I finished everything in that one sitting. Yums! The 2nd serving is now waiting in the fridge.
Sidenote: Beetroot dyes everything red. I forgot about it. I thought the salad will come out a beautiful red and white. Nope. All red. After shredding, can’t differentiate apple or beetroot.
Tip: Make all your salad dressings in a glass jar. So if you have leftovers, you can easily keep them in your fridge to use on the next salad. Also, less washing for lazy people like me.
BONUS Tip: Use kombucha that has been brewed for awhile longer for an extra sour kick. I let mine brew for 3 weeks and kept in a small jar for this.
Have you used kombucha to make any vinaigrettes or dressings before? Share with us your recipes below in the comments.
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Previous articles in the challenge: