Thai Style Beef Salad

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1 cup mung bean sprouts

1 small kohlrabi, peeled and julienned

2 carrots, peeled and julienned

1 pound fresh, raw spinach leaves, well washed and stems discarded

1 pint cherry tomatoes, cut in half

2 tablespoons tamarind paste

4 tablespoons sugar

3 tablespoons rice wine

3 tablespoons peanut oil

1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain

Salt and pepper to taste

2 tablespoons grated ginger

2 tablespoons roasted and ground cumin seed

6 to 8 basil leaves, finely shredded

3 tablespoons Thai fish sauce (nam pla)