Grate the carrot and radish. Slice one-half of onion and crabsticks.
Put all the vegetables into a large bowl.
Mash coriander seeds. Heat 1 tbs. of sunflower oil in a skillet over medium heat. Add chili pepper, coriander and cook for a few seconds. Pour the dressing into a salad.
Season with pressed garlic, salt, sugar and vinegar. Stir thoroughly. Put aside for 1 hour to brew and serve.
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