Sesame and Cilantro Vermicelli Salad Recipe


¼ cup grape seed oil

3 TBSP toasted sesame oil

½ tsp. crushed red pepper or chili powder

3 TBSP honey

2 TBSP soy sauce

8 oz. vermicelli, thin spaghetti or angel hair pasta

½ cup coarsely chopped cilantro

¼ chopped roasted peanuts

¼ cup thinly sliced scallions

1 – 2 grilled or sautéed zucchini, chopped

1 TBSP toasted sesame seeds

Bring a large pot of salted water to boil and cook the pasta according to package directions to al dente.  Drain, but do not rinse.

While the pasta is cooking, grill or sauté your zucchini, set aside to cool slightly.  Whisk together the vegetable oil, sesame oil, red pepper, honey and soy sauce.  Set aside.

Combine the drained pasta with the dressing in a large bowl until the pasta is well coated.  Cover and chill for 30 minutes to 2 hours (overnight is also fine).

When ready to serve, mix with the cilantro, peanuts, green onions, and zucchini.  Garnish with the toasted sesame seeds.