Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
Shred your bussels sprout in a food processor, using the grater attachment. Place them in a mixing bowl with the pressed garlic and the melted coconut oil. Toss until all the sprouts are coated with coconut oil. Add salt and pepper to taste.
Pour the coated sprouts onto the lined baking sheet and allow the sprout to roast for 15-20 minutes, checking on them and tossing them every 5 minutes. Once the sprouts have softened and are lightly crispy, they are done and you can remove them from the oven.
While your sprouts cool slightly, make up your dressing. Put the vinegar, olive oil and mustard in a mason jar with the lid on. Shake vigorously until all of the ingredients come together. Pour this dressing over your warm sprouts and toss. Transfer the dressed sprouts into a large salad bowl.
Layer the onions, carrots, beets, and watermelon radish on top of the dressed sprouts. Top the whole thing with toasted coconut chips (you can either buy them toasted, or simply toast them up in a pan over the stove. Just watch them and toss them frequently so that they don't burn) and the chopped macadamia nuts. Serve and enjoy!