Sweet and Creamy Kabocha Squash Salad
How to Make a Nutritious Kabocha Squash Salad
Kabocha squash is one of the top 10 superfoods and is naturally sweet and tender. This salad is incredibly delicious with just mayonnaise and a touch of honey, no complex ingredients needed! Discover the benefits of kabocha squash, such as its anti-cancer properties and rich content of vitamins and dietary fiber. It’s a truly healing food perfect for those seeking healthy and diet-friendly meal options.
Salad Ingredients- 1.3kg Kabocha Squash
- 9 Tbsp Mayonnaise
- 2 Tbsp Honey
- A pinch of Cranberries
- A handful of Walnuts
For Cleaning- Baking Soda (as needed)
- Baking Soda (as needed)
Cooking Instructions
Step 1
The kabocha squash I purchased is quite large for a mini variety. This recipe is based on about three mini kabocha squashes. Since the skin of the kabocha is nutritious, we’ll be using it. Sprinkle baking soda evenly over the squash and gently scrub the skin all over. Then, rinse thoroughly under running water to prepare.
Step 2
The skin of the kabocha is quite tough, making it difficult to cut. If you microwave it for 2-3 minutes, the skin will soften, making it much easier to slice.
Step 3
After microwaving, cut the kabocha in half, and then cut each half in half again, resulting in 4 pieces. Use a spoon to neatly scoop out and remove the seeds and stringy pulp from the inside.
Step 4
After removing the seeds, trim off the tough stem part. To make it easier to steam, cut each of the 4 pieces in half again, dividing the squash into 8 pieces.
Step 5
Add an appropriate amount of water to your steamer and arrange the prepared kabocha pieces. Turn on the heat, and once the water starts boiling, cover the steamer with a lid and steam over medium heat for about 20-25 minutes.
Step 6
After steaming for 25 minutes, remove the lid and check for doneness by piercing the kabocha with a chopstick. If the chopstick inserts smoothly, the squash is perfectly cooked.
Step 7
Transfer the perfectly steamed, moist kabocha squash to a bowl and let it cool slightly. Once slightly cooled, use a spoon or fork to mash the squash until it’s soft and creamy.
Step 8
You don’t need to mash the kabocha completely smooth. Leaving some texture is perfectly fine and actually enhances the taste. Small chunks are okay!
Step 9
Now, let’s make the salad dressing. Add 9 tablespoons of mayonnaise and 2 tablespoons of honey to the mashed kabocha squash and mix well. Then, stir in dried cranberries and crushed walnuts or other nuts. Be mindful of the cranberries, as they can be quite sweet, so adjust the amount to your preference. Mix everything together until the kabocha mixture is moist and creamy – your delicious kabocha salad is ready!
Step 10
Plate the kabocha salad by shaping it into a circle on your serving dish. Sprinkle a few cranberries and chopped walnuts on top for a more appealing presentation. Enjoy your delicious creation!
