Stir vinegar and salt together. Pour over broccoli in a one-gallon zip-top bag.
In a large skillet, heat olive oil until hot. Add garlic and cumin and cook for 30-40 seconds, stirring with a wooden spoon. Remove from stove and stir in sesame oil and pepper flakes. Allow to cool before pouring into the bag with the broccoli.
Mix well and refrigerate for at least one hour.
Bring to room temperature before serving.
This salad will last in the refrigerator for two to three days.
Photography by Hudi Greenberger
Food Styling by Janine Kalesis