Place a box grater on a clean surface and grate the carrots, cucumber, and radishes into a large mixing bowl. Aim for even, shredded pieces that look like a chaotic, colorful pile.
Add the finely minced garlic and chopped dill to the bowl. Drizzle the lemon juice and olive oil over the shredded vegetables. Sprinkle with salt to taste.
1 clove garlic, 2 tablespoons fresh dill, 2 tablespoons lemon juice, 2 tablespoons olive oil, to taste salt
Toss everything together thoroughly using tongs or two large spoons until the vegetables are evenly coated and the flavors meld slightly. The mixture should look vibrant and slightly juicy.
Let the salad sit for at least 2 minutes to allow flavors to combine, or refrigerate for up to 1 hour for a cooler, more flavor-intense result.
Once ready to serve, give the salad a final toss and transfer to serving plates or bowls. Optionally, garnish with extra dill or a squeeze of lemon for added brightness.
