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Vermicelli Salad With Red Peppers and Zucchini

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“A make ahead salad for a hot summer night. Cooking time is the refrigeration time.”
READY IN:
24hrs 20mins
SERVES:
6
UNITS:
US

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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