Broccoli Salad

Instructions:

1. Separate the broccoli into flowerets, cutting any large flowerets in half to promote even cooking. Reserve the stalks for another use. Boil the flowerets gently in salted water until crisp-tender. Or microwave by placing the flowerets in a covered casserole with 1/4 cup of water and cooking on high power for 5 to 8 minutes. Transfer the broccoli to a colander set under cold running water. Drain thoroughly and shake to remove as much water as possible. Place in a large bowl.
2. In a saucepan, combine the vinegar, soy sauce, and honey. Stir over medium heat until the honey melts. Add the garlic and ginger and bring the mixture to a boil. Remove from the heat and pour over the broccoli. Toss to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, stirring occasionally. Season with salt and pepper and sprinkle on the toasted sesame seed before serving.