Kohlrabi Mung Bean Sprout Salad (Gluten Free, Vegan)

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* Exported from MasterCook *

 

Kohlrabi Mung Bean Sprout Salad (Gluten Free, Vegan)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 kohlrabi -- peeled and cut into matchsticks

greens of one kohlrabi -- cut into fine chiffonade

(could substitute collards)

2 handfuls fresh mung bean sprouts -- rinsed and

patted dry (2 to 3)

2 scallions -- finely sliced

1 handful fresh parsley -- minced

1 handful fresh mint -- minced

1 teaspoon whole brown mustard seeds

1/2 teaspoon whole coriander -- lightly crushed with mortar &

pestle

1/2 teaspoon ground cumin

1/2 teaspoon herbamare or salt

1/2 tablespoon sunflower -- safflower, or other high temperature

oil

splash of something acidic/sour - lemon juice,

vinegar, vitamin c crystals in water, bragg's or tamari, apple cider

vinegar, brown rice vinegar, etc

 

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!

 

S(Internet Address):

 

" http://affairsofliving.blogspot.com/2009/05/kohlrabi-mung-bean-sprout-salad

-gluten.html, mcformatted by veggiekat, 2009 "

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Per Serving (excluding unknown items): 18 Calories; trace Fat (11.7%

calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0