Make parts of this ahead of time for easy meals all week.
1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one3 Tbsp. plus ¼ cup grapeseed or vegetable oil, divided1 Tbsp. plus 1 tsp. toasted sesame oil2–3 cups thinly sliced or shredded raw vegetables Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25–30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.
Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and ½ cup hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using. Whisk lime juice, gochujang, mayonnaise, ¼ cup grapeseed oil, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and remaining 1 Tbsp. sugar in a small bowl. Taste; season with salt if desired.
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