Wash all the radishes, and peel the skin off from watermelon radish and daikon radish.
Slice the larger size radishes into very thin strands. Use the teeth-looking attachment from the Mandoline slicer or slice the radish into thin discs, and then slice them into thin strands.
Slice the small radish into thin rounds and combine all radishes in a large salad mixing bowl.
Remove peels and membrane from the oranges with a paring knife, exposing the juicy flesh. 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.
Segment the oranges over a bowl, so all the juices drip into it, and use it for the dressing later.
Citrus Dressing
In a small bowl, mix rice vinegar, sugar, orange juice, salt, and sesame oil together; make sure the sugar is completely dissolved.
Add the toasted sesame seeds.
Dress the bowl that's filled with radishes with the citrus dressing.
Season with salt and pepper.
Toss in the orange segments, and garnish the whole salad with chopped chives.
