Step 1: Wash the radish, cut off the roots and head and tail, cut it into thin slices first, and then change the knife to cut the radish into filaments. The size of the shredded radish is not important, just uniform.

Step 2: Put the shredded radish into a pot, add 3-4 spoonfuls of white sugar, then grab it by hand, marinate it for 20 minutes, and marinate the radish in water to remove the raw taste of radish.

Step 3: Prepare seasoning when pickling radish, chop garlic into minced garlic, clean coriander and cut it into small pieces, and then put them on a plate for later use.

Step 4: After pickling the shredded radish, pour out the water inside, and then wash it with cold boiled water, which can reduce the sweetness. At the same time, wash off the raw water after pickling, then take it out and squeeze it out, and squeeze it out as much as possible, so that the shredded radish with squeezed water can fully absorb the flavor of the seasoning.

Step 5: Put the drained shredded radish into a basin, add minced garlic, 3-4 tablespoons of white sugar, soy sauce 1 stir-fry spoon, half-stir-fry spoon of balsamic vinegar and 2 tablespoons of sesame oil in turn, and finally sprinkle with coriander segments.

Step 6: After all the seasonings are put away, stir them thoroughly and evenly by hand. It is best to mix the cold salad by hand, which is more even and tasty.

Step 7: Put the evenly stirred shredded radish into a plate and let it stand for a while before serving.