While this salad involves several steps, they are straightforward, and the end result is well worth the effort. A salad meal to impress.
Serves 6
Prep time 40 mins
Cook time 40 mins

Salad 400g green beans half head each of red & green cabbage 2 cups of bean sprouts 2 large carrots julienned 3 green onions 4 mini cucumbers halved and sliced 2 tbsp sesame oil 2 tbsp Lime juice 2 tsp cumin ¼ cup roasted peanuts

Crispy Turmeric Potatoes 300g fingerling or new potatoes 1 tbsp olive oi 1 tbsp turmeric

Poached Chicken 2 large chicken breasts 3 cups chicken stock 1 lemon, sliced 2-3 bay leaves 1 tbsp whole black peppercorns

Crispy Turmeric Potatoes 300g fingerling or new potatoes 1 tbsp olive oi 1 tbsp turmeric

Directions:
1. Combine all the spicy peanut sauce ingredients and blend or whisk until smooth. Set aside.

2. Bring a large pot of water to boil. Add the potatoes and cook until tender when pierced with a knife (about 12-15 mins) Drain the potatoes and set aside (to make crispy turmeric potatoes later)

3. In a separate pot, poach the chicken: Combine stock, lemon slices, bay leaves, and peppercorns. Bring to a gentle simmer over medium-high heat, ensuring the chicken breasts are fully submerged. Cook with a lid on for 15-20 minutes or until the chicken is cooked through (white throughout with no pink). Allow the chicken to cool, then finely chop or shred.

4. Trim the beans and add them to a bowl with ¼ cup water and microwave for 3 minutes. Rinse in cold water to prevent further cooking and set aside.

5. Use a mandoline or sharp knife and finely shred the red and green cabbage.

6. Use a julienne peeler or sharp knife to shred the carrots.

7. Wash and drain the sprouts.

8. Finely chop the green onions.

9. Combine the cabbage, carrots, green onions, sprouts, and the cooled green beans in a large bowl. Combine the sesame oil, lime juice and cumin and mix into the salad thoroughly.

10. Slice the cucumbers lengthways then into half moons set aside.

11. Make the Crispy turmeric potatoes
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes while you prepare the potatoes
Slice the previously boiled potatoes evenly into rounds or half moons.
In a large bowl, combine the olive oil and potatoes then sprinkle the potatoes with turmeric – mix until evenly coated with turmeric.
Line your air fryer basket with parchment paper.
Place the seasoned potato slices in a single layer in the air fryer basket. Do not overcrowd the basket to ensure that the potatoes get crispy.
Air fry the potatoes at 375°F (190°C) for about 20-25 minutes, turning once halfway through, cook until the potatoes are golden brown and crispy on the outside.

12. Top the slaw with the cucumber slices and crispy turmeric potatoes, and roasted peanuts.

Serve with spicy coconut peanut sauce.