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Asian Slaw

(recipe, Tal Ronnen)


  1. 2 Tbsp. agave nectar
  2. ¼ cup rice vinegar
  3. ½ cup julienned carrot
  4. ½ cup julienned daikon radish
  5. Sea salt and freshly ground black pepper to taste


  1. Place all of the ingredients in a small bowl with ½ cup water and toss to combine. Store, covered, in the refrigerator for up to 2 days.