Make the dressing

• In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and sea salt until emulsified.

Cut the vegetables

• Chop the carrots, purple daikon radishes and watermelon radish into uniform matchsticks.

Toss the slaw

• Add the matchstick vegetables to the bowl with the dressing.
• Toss to combine and season with more salt to taste.

Store and serve

• Store in an airtight container.
• Serve as a side dish or a veggie starter before meals.