Wash all the radishes, and peel the skin off from watermelon radish and daikon radish. We will need to slice the larger size radishes into very thin strands. We can use the teeth looking attachment from the Mandoline slicer or we can slice the radish into thin discs, and then slice them into thin strands.
Slice the small radish into thin rounds, combine all radishes in a large salad mixing bowl.
Remove peels and membrane from the oranges with a paring knife, expose the juicy flash. Now you have 2 “peeled” orange balls in front of you.
Use the small paring knife to cut between the connecting membranes with “V” shaped cut, harvest the segments of the orange.
The best way is to segment the oranges over a bowl, so all the juices will drip into it, and we can use it for the dressing later.