Turmeric Kombucha Vinaigrette
Here’s a bright, punchy Turmeric Kombucha Vinaigrette that feels fresh, modern, and super versatile, perfect for grain bowls, crunchy salads, or roasted veggies.
Ingredients
- ¼ cup ginger kombucha
- 3 tbsp fresh lime juice
- 1 tsp lime zest
- 1 garlic clove grated
- 2 tbsp fresh cilantro minced
- ½ tsp ground turmeric
- 1 tbsp honey
- ⅓ cup extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- In a medium bowl or jar, whisk together the ¼ cup ginger kombucha, 3 tbsp fresh lime juice, 1 tsp lime zest, 1 garlic clove, 2 tbsp fresh cilantro, ½ tsp ground turmeric, 1 tbsp honey, ½ tsp kosher salt, and ½ tsp ground black pepper until well combined.¼ cup ginger kombucha, 3 tbsp fresh lime juice, 1 tsp lime zest, 1 garlic clove, 2 tbsp fresh cilantro, 1 tbsp honey, ½ tsp kosher salt, ½ tsp ground black pepper, ½ tsp ground turmeric
- Slowly drizzle in the ⅓ cup extra virgin olive oil while whisking continuously until the vinaigrette looks smooth and slightly thickened.⅓ cup extra virgin olive oil
- Adjust salt, sweetness, or acidity as needed, add a splash more kombucha for tang, or a drizzle of honey to mellow it out.
- Use immediately or store in an airtight container in the refrigerator for up to 4 days. Shake well before using.