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Maple Kombucha Salad Dressing

Delicious salad dressing with simple ingredients that uses kombucha as the base instead of vinegar blended with extra virgin olive oil. 

Prep Time 3 minutes
Servings 1 cup
Author Sarah Pope MGA

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup kombucha unflavored
  • 2-3 Tbl maple syrup dark
  • 1 Tbl dijon mustard preferably organic
  • 1 clove garlic crushed
  • 1/8 tsp black pepper finely ground
  • 1 tsp walnut oil optional

Instructions

  1. Dip a fork into the jar of dijon mustard, scoop out about a tablespoon and place in a small bowl. Add the kombucha (best if brewed for at least 2 weeks), maple syrup, pepper and crushed garlic clove and mix with a fork.

  2. Add the olive oil in a thin stream stirring constantly with the fork until the oil is emulsified. Mix in 1 tsp walnut oil and use immediately.

  3. An easy variation is to make a creamy dressing. Add ¼ cup of cultured cream or creme fraiche to ¾ cup of this basic dressing and blend with a fork.

  4. This enzyme and probiotic rich kombucha salad dressing will last for weeks in the refrigerator.