Do you mean you were surprised by the watermelon radishes or the daikons? For the watermelon ones, the effect is even more pronounced if you leave the slices whole, but that would have been 3-4" diameter and thus harder to eat, so I went for halves. For the daikon, I made slices (or for the larger end, half-slices) to pickle and then cut some of those in half for the salad.

I don't know how to julienne. I think it requires special tools?