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©2017 PHYSIC Kombucha  

Kombucha Crab Salad

Updated: Feb 17, 2019

There are more ways to enjoy kombucha than just drinking it - and this recipe is just one of them!


A quick, crunchy salad that has me dreaming of spring! Fresh and zesty plus loaded with probiotics and vitamins and made with local leeks and carrots 🥕


Pineapple + Lemon + Coconut Kombucha Marinade

Use this marinade for chicken, pork, seafood or as a salad dressing


Marinade Ingredients:

🔸6 ounces Pineapple + Lemon + Coconut Kombucha

🔸4 tablespoons Coconut Aminos

🔸1 ounce lime juice

🔸1/4 teaspoon ground ginger

Salad Ingredients:

🔸1-2 large carrots

🔸1-2 zucchini

🔸1 yellow bell pepper

🔸2 tablespoon thinly sliced leeks

🔸8 ounces cooked crab (or imitation crab)

🔸Basil Microgreens (optional)


Instructions:

Whisk together ingredients for marinade. Pour half into a shallow dish and add crab. Allow to marinate for at least 30 minutes, refrigerated.

Wash produce and pat dry. Using a vegetable peeler, create long ribbons of zucchini and carrots. Thinly slice bell pepper and leek.

Add zucchini, carrots, and pepper to a bowl and toss with 2 ounces of reserved marinade. Divide between two plates, top with marinated crab then garnish leeks and microgreens.


Enjoy! 🍴



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