Wash and peel 250 grams of radish and 250 grams of carrots.
Grate the radish and carrots using a grater and place them in a large bowl.
In a separate bowl, prepare the dressing by mixing 2 tablespoons of lemon juice, 1 tablespoon of honey, salt to taste, and a pinch of black pepper.
Pour the dressing over the grated radish and carrots. Toss well to ensure all the vegetables are coated with the dressing.
Garnish with a handful of chopped coriander leaves.
Chill the slaw in the refrigerator for about 30 minutes before serving to allow the flavours to meld together.