Begin by washing and drying 2–3 Persian cucumbers and 6–8 radishes. Use a sharp knife or mandoline to thinly slice the cucumbers and radishes for maximum crunch, aiming for about 1/8-inch thickness.

In a large mixing bowl, combine the sliced cucumbers and radishes. Gently toss in the chopped dill and chives, allowing the vibrant hues to mix.

In a small bowl, whisk together 2 tablespoons of whole grain mustard and 1 tablespoon of honey until smooth and well combined.

Drizzle the prepared dressing over the mixed vegetables. Gently toss all the ingredients together until evenly coated.

To allow the flavors to meld, cover the salad with plastic wrap and refrigerate for 30 minutes.