Korean Cabbage Salad - cooking recipe

Ingredients

1/2 lb cabbage
2 radishes (red)
Dressing
2 tablespoons toasted sesame seeds
1 tablespoon white sugar
3 tablespoons rice vinegar
1/2 teaspoon fine sea salt
4 tablespoons water
3 tablespoons extra virgin olive oil

Preparation

Slice the cabbage very thin. Rinse and soak it in cold water for 2 to 3 minutes Drain the water and let air dry.
Wash, trim, and thinly slice radishes.
Grind sesame seeds in mortar and pestle or use chinese sesame paste. Mix all dressing ingredients.
Mix cabbage, radish, and dressing to serve.