Sesame and Cilantro Vermicelli Salad

judy wellington


This was made by Betty Ellis of The Villages, FL May, 2014


☆☆☆☆☆ 0 votes

6 Hr 10 Min
25 Min
Stove Top


  • 8 oz
    vermicilli, thin spaghetti, or angel hair pasta
  • ·
  • 1/2 c
    coarsely chopped cilantro
  • 1/4 c
    chopped peanuts
  • 1/4 c
    thinly sliced green onions
  • 1/4 c
    sliced and chopped red bell pepper
  • 1 Tbsp
    toasted sesame seeds

  • 1/4 c
    corn oil or grapeseed oil
  • 3 Tbsp
    dark sesame oil
  • 1/2 tsp
    crushed dried red pepper or chili powder
  • 3 Tbsp
  • 2 Tbsp
    soy sauce (use less if using tamari which is more concentrated than soy sauce)

How to Make Sesame and Cilantro Vermicelli Salad


  1. Cook the paste in a large saucepan in salted boiling water according to package directions. Drain but DO NOT rinse.
  2. While the pasta is cooking, prepare the dressing. In a microwave safe dish, heat the vegetable oil, sesame oil, and red pepper flakes in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.
  3. Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
  4. When ready to serve, mix in the cilantro, peanuts, green onions, and red bell pepper. Garnish with the toasted sesame seeds.

Printable Recipe Card

About Sesame and Cilantro Vermicelli Salad

Course/Dish: Other Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian Dairy Free

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