Baby Kale Salad with Gochujang and Radish

Salad gets a serious makeover with Plenty Baby Kale and watermelon radishes for a colorful dish you’ll want to make again and again.

• Made with 4.5 oz Plenty Baby Kale
• Serves 4
  

Ingredients

For the Dressing

• 1 Tbsp gochujang
• 1 tsp Korean chili flakes
• 1 clove garlic, grated
• 1 inch ginger, grated
• 1 tsp fish sauce
• 1 tsp soy sauce
• 3 Tbsp rice wine vinegar
• 1 Tbsp honey
• 1 tsp Sesame oil
• 3 Tbsp extra virgin olive oil

For the Salad

• 4.5 oz Plenty Baby Kale
• 1 watermelon radish, thinly sliced
• 1 purple radish, thinly sliced
• 1 Persian cucumber, cut into rounds
• ½ yellow onion, thinly sliced
• 2 Tbsp Cilantro leaves
• 1 Tbsp toasted sesame seeds

Directions

In a bowl, combine gochujang, Korean chili flakes, garlic, ginger, fish sauce, rice wine vinegar, toasted sesame seeds, honey, sesame oil, and extra virgin olive oil. Taste for seasoning. Toss the kale, radishes, cucumber and onion in the dressing. Transfer to a plate, top with cilantro and sesame seeds and serve!