Baby Kale Salad with Gochujang and Radish

Ingredients

• 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
• 4 1/2 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