I found this salad recipe in Vegetarian Times and it calls for small, raw radishes. We were roasting other root vegetables so added the radishes to reduce their flavor and create some softness in their texture. If you want to use both carrots and radishes raw, I would recommend shredding them as a slaw.
TIP: Radishes can be stored longer if you remove the tops and keep them in a closed container in the refrigerator.
Radish and Carrot Salad
1 bunch radishes, trim the bottoms
2 large carrots, diced to the same size as the radishes
1 tsp dijon mustard
2 tsps honey
2 to 3 tblsps olive oil
1/2 tsp dill
Roast the radishes in olive oil, kosher salt and pepper on 400 degrees for 15 to 20 minutes. Blanch the carrots for six minutes. Mix the other ingredients as a dressing so that the olive oil is drizzled in last and whisked. Mix together and enjoy.