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(recipe, Tal Ronnen)
- 2 Tbsp. agave nectar
- ¼ cup rice vinegar
- ½ cup julienned carrot
- ½ cup julienned daikon radish
- Sea salt and freshly ground black pepper to taste
- 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.