Fresh coconut and baby marrow noodle salad

Fresh coconut and baby marrow noodle salad

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  • 4
  • Easy
  • 20 minutes
  • Woolworths Spier Peachy Chenin Blanc 2015


  • 3 x 100 g Woolworths rice vermicelli packets, cooked according to package instructions
  • 1 x 350 g Woolworths baby marrow spaghetti packet
  • 8 Woolworths mini cucumbers, sliced julienne
  • 30 g fresh coriander, roughly chopped
  • ½ fresh whole coconut, grated, plus extra for serving
  • For the dressing, mix:
  • 100 g roasted peanuts, finely chopped
  • 1 cup coconut milk
  • 2 cloves garlic, finely chopped
  • 2 limes, juiced
  • 1 T fish sauce

Cooking Instructions

Toss the rice vermicelli, baby marrow spaghetti, cucumber, coriander and coconut in a serving bowl.

Drizzle over the dressing and garnish with coconut shavings.

Discover more fragrant salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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