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