This daikon carpaccio is light, fresh, and has an excellent balance of flavors! Don´t miss our recipe! You will need: For the pickled daikon slices: • 1 l of water  • 100 g sea salt (approx. 5 tbsp.)  • 50 g agave syrup (approx. 2 ½ tbsp.)  • 500 g daikon radish  • 2 garlic cloves, crushed  • 5 black peppercorns  • 2 bay leaves  • 200 ml apple cider vinegar For the miso dressing:  • 2 tbsp. white miso  • 2 tbsp. unsweetened coconut yogurt  • 1 tbsp. rice vinegar • 1 tbsp. tamari  • 2 tbsp. fresh lime juice • 1 teaspoon toasted sesame oil (optional)  • 1-2 teaspoons water For the vegan parmesan cheese:  • 1/2 cup almond flour  • 2 tablespoons nutritional yeast  • 1/2 teaspoon garlic powder  • 1/2 teaspoon sea salt Preparation:  Pickled daikon slices:  • Brine: In a pot, bring the water to a boil and dissolve the salt and agave syrup. Add the crushed garlic, peppercorns, and bay leaves. Remove from heat and let it cool.  • Add vinegar: Once cool, add the apple cider vinegar t...