Oriental Radish (Daikon), Squash, and Sweet Pepper Salad

Name: Oriental Radish (Daikon), Squash, and Sweet Pepper Salad
Yield: 4 servings
Cuisine: American
Ingredients: 2 small zucchini or yellow summer squash (about ¾ pound), scrubbed; 2 small zucchini or yellow summer squash (about ¾ pound), scrubbed; ½ pound slender daikon, scrubbed; 1 small sweet yellow or red bell pepper, in tiny dice; 1 small sweet yellow or red bell pepper, in tiny dice; ¼ teaspoon salt, or to taste; ½ teaspoon sugar; 2 tablespoons rice vinegar; 2 tablespoons peanut oil; 2 tablespoons Oriental sesame oil (dark oil); 2 tablespoons Oriental sesame oil (dark oil)

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Colorful, sweet with a radishy bite, this is an easy and unusual salad for any time of year.

Ingredients

2 small zucchini or yellow summer squash (about ¾ pound), scrubbed
½ pound

Americas
United States
Gluten-free
Vegan
Summer
Spring
Winter

Method

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