rice vinegar Archives

Braai recipes

Apricot chicken kebabs

20 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Salad recipes

Tofu poké bowl

10 minutes

Asian recipes

Fresh & crunchy soya rainbow slaw

15 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Asian recipes

Prawn crystal rolls

Asian recipes

Sushi bake

20 minutes

Asian recipes

Kung pao chicken

Asian recipes

Firecracker pork with slaw

15 minutes

Lamb recipes

Lamb banh mi

5 minutes

Braai recipes

Sweet-and-sour ribs

2 1⁄2 hours

Baby marrows with curried coconut sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

12 large baby marrows, thinly sliced
12 mint leaves, sliced chiffonade
pineapple, thinly sliced, for serving (optional)
red chilli, chopped, for serving (optional)
lime juice, for serving (optional)

For the curried coconut dressing, whisk:

1 t each Woolworths fresh crushed garlic, ginger, and turmeric
2 t fish sauce
1 T palm sugar
3 T rice vinegar
½ cup coconut milk
1 t sesame oil

Method

1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.

2. Place on a platter, drizzle over the dressing and scatter over the mint.

3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.

Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Apricot chicken kebabs

Prawns with tom yum salad

Tofu poké bowl

Fresh & crunchy soya rainbow slaw

Pickled rainbow carrots

Prawn crystal rolls

Sushi bake

Kung pao chicken

Firecracker pork with slaw

Lamb banh mi

Sweet-and-sour ribs

Baby marrows with curried coconut sauce

Baby marrows with curried coconut sauce

Ingredients

Method