Sweet and Tangy Cabbage Salad

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• 190 g cabbage (6.7 ounces; , use the most soft part of the cabbage.)
  Ingredient note

  Source: 190 g cabbage (6.7 ounces; , use the most soft part of the cabbage.)
• 2 each pink radishes (60 g / 2.1 ounces; , optional)
  Ingredient note

  Source: 2 pink radishes (60 g / 2.1 ounces; , optional)
• 2 Tbsp toasted sesame seeds
  Ingredient note

  Source: 2 Tbsp toasted sesame seeds
• 1 Tbsp white sugar
  Ingredient note

  Source: 1 Tbsp white sugar
• 3 Tbsp rice vinegar
  Ingredient note

  Source: 3 Tbsp rice vinegar
• 1/2 tsp fine sea salt
  Ingredient note

  Source: 1/2 tsp fine sea salt
• 4 Tbsp water
  Ingredient note

  Source: 4 Tbsp water
• 3 Tbsp extra virgin olive oil
  Ingredient note

  Source: 3 Tbsp extra virgin olive oil

1. Thinly slice the cabbage. Rinse and soak it in cold water for 2 to 3 mins. Drain the water and air dry while preparing the other ingredients.
2. Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.
3. Grind the roasted sesame seeds in a mortar until fine. Mix all the dressing ingredients in a bowl. (I used a mix of yellow and black roasted sesame seeds as I ran out of yellow ones. It won't change the taste if you do it differently to mine.)
4. Serve the desired amount of cabbage and radish on a plate and add the dressing on top. Alternatively add all ingredients in a mixing bowl and gently mix them. Serve. Best to consume within 24 hours of making it.