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1
Begin by bringing a pot of water to the boil. Add the potatoes and continue at a rolling boil until they are easily priced by a fork.
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2
Meanwhile, as the potatoes boil, heat a frying pan to medium and saute the cabbage just until soft (you may need to add a splash of water). Set aside and continue to cook the tempeh in the same frying pan.
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3
Arrange the cabbage, bean sprouts, cucumber, tomatoes, and tempeh in a bowl. Once the potatoes are cooked, chop and add them as well.
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4
Finally, add the green beans to the potato water and blanch for a mere minute. Add them to the salad.
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5
Serve with the Coco-nut-butter Sauce, cilantro, and lime.
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6
To make the sauce, combine the first nine ingredients in a blender and blitz until they come together. Taste and adjust seasoning.
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7
For the tempeh, combine the 2 Tbsp. tamari, 1 Tbsp.honey, garlic, 1 tsp oil, vinegar, and spices in a dish. Add the cubes tempeh and let sit to marinade for 30 minutes, tossing occasionally.
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8
Set a frying pan to medium heat and once hot, add the other tsp. oil and tempeh. Toss for about 5 minutes or until crispy and brown.
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9
Gently heat the sauce over medium heat just before serving.
