Ingredients
- 2 small zucchini or yellow summer squash (about 3/4 pound), scrubbed
- 1/2 round slender diakon, scrubbed
- 1 small sweet yellow or red bell pepper, in tiny dice
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons peanut oil
- 2 tablespoons Oriental sesame oil
Instructions
Drop squash into a large pot of boiling, salted water. Boil about 4 minutes, or until pressure of fingers leaves indentation. Drop in ice water; cool. Drain. Cut across into thin coins.
Cut daikon into thin rounds ( halve lengthwise, if wide). Combine in serving dish with squash and sweet pepper.
Combine salt, sugar, and vinegar; blend. Add peanut and sesame oils. Toss with vegetables; chill until serving time.
Serves 4