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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.