Begin by washing your radishes and carrots thoroughly. Using a sharp knife or a mandoline, thinly slice the radishes and carrots into 1/8-inch rounds. Set aside in a large mixing bowl.

Sprinkle about 1/2 teaspoon of salt over the sliced radishes and carrots in the bowl. Toss gently to ensure they are evenly coated. Let them rest for 5 minutes.

In a separate small bowl, combine freshly squeezed lime juice, olive oil, honey, chili flakes, and a pinch of salt. Whisk until smooth and well combined.

Drizzle the dressing over the seasoned sliced radishes and carrots in the mixing bowl. Toss gently but thoroughly to coat the vegetables.

Allow the salad to rest for 5-10 minutes at room temperature to meld flavors.

Chop fresh cilantro and sprinkle over the salad just before serving.