Kombucha-beetroot and strawberry salad

Kombucha-beetroot and strawberry salad

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  • 4
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes
  • Chiaro Prosecco

“The first time I tasted kombucha, I knew
it would make a lovely salad dressing, and I was right! This beautiful salad will most certainly be the first thing to disappear from the table.” – Khanya Mzongwana


  • 200 g strawberries, hulled and halved
  • 100 g radishes, halved
  • 100 g Woolworths pickled beetroot, thinly sliced
  • 50 g radicchio
  • 1 x 180 ml bottle Woolworths raspberry-flavoured Ceylon tea kombucha drink
  • 4 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 100 g Woolworths Ayrshire pearl mozzarella

Cooking Instructions

1. Combine all the ingredients except the mozzarella and place on a plate. Top with the mozzarella pearls and drizzle over the salad dressing.

2. To make the dressing, gently whisk together the kombucha, olive oil, salt and pepper.

Find more salad recipes here 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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