In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and red pepper. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 hours (chill if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Originally Submitted
2/22/2008
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You can add this Garlicky Sesame-Cured Broccoli Salad recipe to your own private DesktopCookbook.