Fill your plate with a hearty helping of colourful veg and loads of flavour with this tangled vegetable noodles and peanut salad.
SERVES 4 // COOKING TIME 5 min
1 cup baby marrow noodles (±2)
1 cup carrot noodles (±2)
1 cup beetroot noodles (±2)
75 ml water
3 tbsp chopped coriander
3 tbsp peanut butter
2 tbsp honey
2 tsp soy sauce
⅓ cup peanuts, toasted
1. Combine the baby marrow, carrot and beetroot noodles.
2. Whisk together the water, chopped coriander, peanut butter, honey and soy sauce.
3. Toss together the dressing and noodles to coat. Top with toasted peanuts.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
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