Fig Kombucha Vinaigrette for all your salads!
I know what you’re thinking. Kombucha in my salad dressing? Weird. I can smell your hesitation from across the nation. But haste: before you write off my ‘bucha sauce, just know this little ditty: this is one of the best salad dressings I’ve ever made. And girl loves herself some homemade salad sauces.
So, I realize not all of you brew kombucha at home. Fear not, you can use store-bought. I’d recommend using Original (unflavored) kombucha in order to get the same result as I did, but flavored ‘booch will work just fine, too.
The point of this whole thing is to replace the vinegar in a vinaigrette with kombucha for a little probiotic infusion. So really, this isn’t a “vinaigrette,” per se, because there’s no actual vinegar in it…it’s more like a bucherette? Kombucherette? Yup, let’s go with that.
For those of us who always have a steady supply of homemade kombucha on hand, this is the perfect place to put excess kombucha. In fact, I’m thinking I should have made ginormous batches of this for holiday gifts for friends. Hindsight is 20/20. If you’re well-versed in kombucha brewing, you know you sometimes end up with batches that are way too strong to drink. You don’t need to toss these batches! They are great for adding to salad dressing, or even for cleaning your house.
I’ve made this dressing using unflavored kombucha and my Apple Cider Kombucha I showed you a couple months ago. I absolutely love the way the apple cider kombucha turned out in the dressing because it has a cinnamon-y flavor. If you use unflavored kombucha, you can simply add some cinnamon to get the same effect. I also used Dalmatia Fig Spread, which sweetened up the dressing and gave it a subtle figgy flavor.
Probiotic salad dressing? Slurp!