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Using box grater, grate carrots and add to large bowl. Add grated Parmesan. Remove thick part of stem from kale leaves and stack leaves on top of one another; cut into ½-inch ribbons. Add kale to bowl with carrots and Parmesan. And shredded cabbage and grated radish, if desired.
In small bowl, whisk together lemon juice, honey, and Dijon. Slowly, add oil in steady stream, whisking until emulsified. Season with sea salt and pepper. Drizzle over salad, toss well, and let stand 10 minutes; then serve.