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Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips. Heat the coconut oil over medium heat in a wok or large skillet. Toss in the sliced cabbage and daikon radish sticks. Saute 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.