Vermicelli Salad With Red Peppers and Zucchini

READY IN: 24hrs 20mins
Recipe by Barb in WNY

A make ahead salad for a hot summer night. Cooking time is the refrigeration time.

Top Review by Panakanic

I made this yesterday morning, for last night's dinner. We all enjoyed it! It is one of those recipes that you can tweak to fit your tastes and pantry...I added chopped red onion with the veggies, and used red and yellow peppers. Also added grilled chicken to make a "dinner" salad. All I had was black sesame seeds, but they added to the colors, as well as the flavors. Great for hot (or any) weather!

Ingredients Nutrition

Directions

  1. Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
  2. Add garlic, stirring, until limp.
  3. Remove and discard garlic.
  4. Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
  5. Stir in sugar, when dissolved, add vinegar.
  6. Remove skillet from heat and stir in soy sauce.
  7. Transfer to a storage bowl and refrigerate for several hours or overnight.
  8. Remove from refrigerator about 30 minutes before using.
  9. Cook vermicelli; drain and place in a large bowl.
  10. Add zucchini-pepper mixture.
  11. Toss to mix thoroughly.
  12. Ladle onto large salad plates or in shallow soup bowls.
  13. If desired sprinkle with toasted sesame seeds.
  14. Serve with Italian bread sticks.

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