INGREDIENTS
1/4 cup
Cilantro leaves with, stems tender
1
Lime
1/2
Shallot, small
4
Summer squash or zucchini, medium
1/3 cup
Honey
1/4 cup
Soy sauce, low-sodium
3 tbsp
Chili paste, hot
1
Kosher salt
1 tsp
Sesame seeds, toasted
1/3 cup
Rice vinegar, unseasoned
2 tbsp
Vegetable or sunflower oil