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Cut carrots lengthwise into ⅛-inch thick slices. Stack slices on top of each other, then slice lengthwise into ⅛-inch thick strips, creating uniform matchsticks. Using a mandoline or sharp chef’s knife, slice watermelon radishes into thin rounds. Then cut rounds in half to create half circles.
Place julienned carrots and sliced watermelon radishes in a medium bowl. Whisk together vinegar, coconut oil, garlic, toasted sesame oil, soy sauce and sugar in a small bowl until it starts to emulsify. Pour vinaigrette over vegetables. Mix, add sesame seeds and season with sea salt and pepper. Refrigerate for at least 30 minutes, covered with a lid, to allow salad to marinate; then serve immediately.