• ½ cabbage, about 3 cups sliced thin 
• 1 daikon radish, peel 
• ½ a yellow onion  
• 2 garlic cloves, minced  
• 1 teaspoon oil of choice 
• 1 teaspoon soy sauce, or a similar sauce 
• 1 teaspoon sesame oil 
• 1 teaspoon vinegar of choice  
• ½ teaspoon red chili sauce, or chili flakes, optional 
• 1 teaspoon sesame seeds, optional garnish  

Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips. 

Heat the oil over medium heat in a wok or large skillet. Toss in the sliced cabbage and daikon radish sticks. Sauté for 4-6 minutes until wilted and almost turning golden. 

Season with soy sauce, sesame oil, a splash of the rice wine vinegar and red chili paste (for spiciness). Taste and add more of any item to your own personal taste. 

Sprinkle on sesame seeds as a garnish and bit extra crunch.