Radish       600g
Carrot       1/4piece
Coriander    3pieces
Vinegar      2 table spoon
Sugar        1 – 2 table spoon
Sesame oil    1 – 2 table spoon
Toasted white sesame   a handful

  1. Peel radish and carrots; cut the stalks and wash before shredding.
  2. Remove heads of corianders, rinse and cut into long sections.
  3. Add 1/2 tsp salt to shredded carrots and radish, squeeze until soft and pour out juice. Add another 1/2 tsp salt and squeeze. Leave for 20 minutes.
  4. Pour out juice again and squeeze them to dry.
  5. Rub corianders slightly with some salt until leaves turn soft. Pour out juice and squeeze to dry again.
  6. Mix the corianders, shredded carrots and radish well with seasoning and sprinkle with white sesame seeds as a last touch.