1 cup peeled and sliced broccoli stems- you can save tops for a different purpose or throw them in, I threw them in
Trim broccoli stems with a knife, then use a vegetable peeled to peel them smoothly and slice into rounds. Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick. Trim radishes and slice into thin slices. Peel and chop kohlrabi, chop onion, and bean sprouts. Toss broccoli stems, sugar snap peas, radishes, and kohlrabi, chop onions, sprouts together in a medium-sized bowl.
In a small bowl or glass measuring cup or with an immersion mixer, mix together the white wine vinegar, sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce. Whisk in mayo. Put almonds in a dry pan and toast over high heat for
1-2 minutes, just until the nuts are starting to get fragrant.
Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.) Add toasted almonds and toss again. Serve right away. Will save for 24 hrs in fridge.