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

INGREDIENTS
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

METHOD
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

If you’re looking for something with a bit more kick, our raw chilli cucumber noodles recipe is perfect for summer.

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