I was on a mung bean kick. A steaming bowl of mung dal with a side of mung bean sprout salad? Sounds like a dream come true. Especially when that mung bean sprout salad includes kohlrabi.
Kohlrabi is one of my favorite members of the Brassica family. While it resembles a root vegetable, the bulb is actually the swollen stem, from which long stems and leaves grow upward. The most common kohlrabi is green, but there are also purple varieties; the deep purple bulb is striking against the green leaves. Once peeled, both varieties reveal lovely white flesh. Raw, it is crunchy and crisp; cooked, it becomes buttery and soft. It is slightly sweet but still has that light, cabbagey flavor unique to most Brassicas. And it is full of great nutrition - high in fiber, vitamin C and B6, potassium, magnesium, and copper.
One of my favorite uses for kohlrabi is in slaws and salads. The flavor melds well with a variety of other ingredients, and it stays crunchy even after sitting in dressings. Did your kohlrabi come with the greens attached? Don't throw them away - kohlrabi greens are delicious, and super nutritious to boot. When finely sliced raw in a chiffonade, they make a great addition to slaws and salads. They are also good blanched and sauteed with garlic, added to stir fries, or mixed in with soups. And just like any other dark leafy green, kohlrabi greens are full of vitamins and minerals, like iron, calcium, potassium, and vitamins C, K, and E.
- Wash and prepare all vegetables and bean sprouts, and mix together in a large bowl.
- Heat oil in a fry pan until very hot, then add mustard seeds and crushed coriander. Stir to coat, and heat until mustard seeds begin to pop.
- Add seeds to salad along with herbs, cumin, salt, and acidic thing, and mix to distribute evenly.
- Let sit for 20-30 minutes to allow flavors to meld. Serve!