We adapted this quick and easy recipe from Kalyn’s Kitchen.
4 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 TBL black sesame seeds, toasted
1 cup sliced radishes
4 TBL rice vinegar
1 TBL sesame oil
1 tsp Siracha
1 tsp black pepper
1/4 tsp salt
Toast the sesame seeds in a dry pan. Slice up cabbage and radishes. Toss all ingredients together. Refrigerate for a few hours.