Kombucha Coleslaw

As we begin our slow move from summer to fall, cabbages begin to mature in the garden and make their way to the market. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad.

But the classic coleslaw ingredients aren’t always appealing to the real food-eater. This recipe, however, uses honey as the sweetener and includes probiotic-rich ingredients in the dressing. So you end up with a classic creamy, tangy, sweet slaw with the added benefits of probiotics and enzymes.

This is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. However, if using kombucha that is less fermented, you can 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

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


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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