A salad like this doesn't really require a proper recipe, rather more a set of guidelines for those who would like to make it or a variation for themselves. Here's how I made mine, which was more than generous to serve two for dinner along with some of these Beluga and Red Lentil Crostini.
Cut big florets from about 1/4 head of cauliflower. Trim 6 radishes and 6 Brussels sprouts. Thinly shave these vegetables over a bowl using a mandolin, being careful to protect your fingers with the guard. No mandolin? No problem. I often just slice thinly with a good knife. You'll find the cauliflower may break into smaller florets; toss them into the bowl too. Using the coarse part of a microplane grater, process a small carrot into thin, thin shreds. A box grater would work fine as well. Toss the vegetables in the bowl.