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On box grater, grate carrots and add to large bowl. Grate ¼ cup Parmesan with coarse grater and add to bowl. Remove thick part of stem from kale leaves. Stack leaves on top of each other and cut into ½-inch ribbons. Add kale to bowl with carrots and Parmesan. Add 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.