Broccoli Salad with Garlic Lemon Aioli

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Broccoli Salad with Garlic Lemon Aioli 

Aioli:

½ C sour creamDSC_0774_edited-1

¼ C mayonnaise

¼ C lemon juice

¼ t lemon zest

1 ½ Tablespoons minced garlic

1 t salt

½ t black pepper

 

Mix lemon juice and garlic well, until infused.
Add remaining ingredients and blend well. Can be made ahead and stored in the refrigerator.

Salad:

1 head broccoli, cut into bite sized pieces

1 C red cabbage, sliced like slaw

1/2 C red onion, diced

½ C raisins

Bring a large pot of water to a rapid boil. Add a teaspoon of salt. Add the broccoli florets and cook until crisp-tender, 1 minute. Remove with a slotted spoon and plunge immediately in the ice water. Strain and dry broccoli. Place in large bowl with remaining salad ingredients. Stir aioli into the salad until fully coated. If you have leftover aioli, save in the refrigerator.

Topping:

3 Tablespoons pumpkin seeds