We teamed up with our friends at Acid League to create this savory-sweet slaw using Meyer Lemon Honey Living Vinegar. Take Gas + Bloat Relief after you eat this if the nutrient-rich cruciferous veggies bring on a bit of bloat!
Shop the limited-edition Hilma x Acid League Gut-Friendly Pantry kit while supplies last!
Ingredients
1 clove garlic, grated into paste
1 egg, room temperature
1 tbsp stone-ground mustard
1 tbsp Meyer Lemon Honey Living Vinegar
1 cup grapeseed oil
¼ tsp salt
2-3 broccoli heads, chopped into bite sized pieces (tender parts of stem peeled and cut into thin matchsticks as well!)
½ cup green onion, thinly sliced
4.5 oz pine nuts (~¾ cup), toasted
4.5 oz toasted (~¾ cup), salted sunflower seeds
½ cup golden raisins
Directions
- Toast pine nuts in a shallow pan over medium heat.
- To make aioli by hand: in a medium bowl, whisk together egg, garlic, mustard, vinegar, and salt. Slowly add the oil in tiny drops until a quarter of oil has been added. Once mixture has begun to thicken, continue to add oil in a very thin stream while continually whisking. Taste final aioli for seasoning (add extra vinegar, salt, or any other seasonings desired to taste).*
- To make aioli with a food processor or hand mixer: process egg. Add in garlic, mustard, vinegar and salt, process until uniform consistency. Slowly drizzle in olive oil in drops until thick (while processor or hand mixer is running), and continue to slow, thin stream of olive oil until mayo consistency is reached. Taste final aioli for seasoning (add extra vinegar, salt, or any other seasonings desired to taste). *
- In a large bowl, combine broccoli, green onion, pine nuts, sunflower seeds, raisins, and half of aioli to start. Mix to combine, adding aioli as needed.* Taste for seasoning (salt, pepper, or anything else you desire!).