Pumpkin Salad is a perfect recipe that make it feel like Fall. Creamy and sweet Pumpkin Salad can complete your dinner table colorfully and enjoyably!
Potato salad is so famous in Japan. I love potato salad and there are so many people in the world that fell in love with it too! So today I am going to introduce this Autumn version of potato salad, Kabocha salad. This is creamy and you can absolutely feel Fall.
More about Kabocha, please visit All you need to know about Kabocha Squash!
What is Kabocha Salad (Pumpkin Salad)
Kabocha is a type of winter squash and it is also called kabocha squash or Japanese pumpkin. Potato salad is super famous in Japan and this simply replaces the potato with kabocha squash. I also add some sweetness and creaminess into the recipe with cream cheese. This is a great side dish that adds to your dinner table colorfully and deliciously!
Ingredients for Pumpkin Salad
- Kabocha
- onion
- egg
- cucumber
- Japanese mayonnaise
- rice vinegar
- salted butter
- salt
- torigara soup base
- cream cheese
- ground black pepper
[Video] How to Make Pumpkin Salad
Similar Recipes to Kabocha Salad on Oishi Book
- Pumpkin Risotto (かぼちゃのリゾット)
- Creamy Pumpkin Pasta (かぼちゃのクリームパスタ)
- Cheesy Pumpkin Croquette (Cheese Kabocha Korokke)
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pumpkin salad
Ingredients
- 300 g Kabocha After removing seeds
- 80 g onion
- 2 large egg(s)
- 50 g cucumber
Seasonings
- 4 Tablespoon Japanese mayonnaise HERE to buy!
- 1 teaspoon rice vinegar HERE to buy!
- 5 g unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon torigara soup base HERE to buy! If you don't have torigara soup base, you can substitute Bouillon!
- 10 g cream cheese If you want it creamier, add cream cheese! Even If you don't have it, it's still good 🙂
- 1 pinch freshly ground black pepper
Instructions
Preparation
- Make boiled eggs. In boiling water, add the eggs and cook for 9 minutes. After 9 minutes, take the eggs out of the pot.Put the boiled eggs into an ice water bowl, and cool them down. After cooling down, peel them.
- Slice the onion thinly and move it to a microwave safe bowl. Cover with cling wrap and microwave for 1 minute.
- Slice cucumber thinly.
Let's cook
- Wash Kabocha skin well. Cut Kabocha in half in order to remove the seeds first. Then, cut the kabocha into 2 inch (about 5cm) chunks. *1It is hard to cut so please be careful not to cut your self!
- In a microwave safe bowl, add the cut kabocha and cover with cling wrap. Microwave for 5 minutes.
- After 5 minutes, take the bowl out from the microwave and smash the kabocha using a spoon or fork.*2
- Add the the microwaved onion, thinly sliced cucumber, and boiled eggs in the bowl and mix them.
- In the mixture bowl, add all the seasoning ingredients (Japanese mayonnaise, rice vinegar, unsalted butter, salt, torigara soup base, cream cheese(if you want), and black pepper).
- It's done! This is super easy and great for fall side dish!
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