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–+ servings
creamy kabocha pumpkin salad recipe

pumpkin salad

Yuka
Pumpkin Salad is a perfect recipe that makes you feel like Fall. Creamy and sweet Pumpkin Salad can complete your dinner table colorfully and enjoyably!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4 people
Calories 175.99 kcal

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. *1
    It 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!

Notes

*1 If you don't want Kabocha skins, remove them. I like Kabocha skin for Kabocha salad, so this recipe includes kabocha skin.
*2 If you prefer to make the kabocha skins smaller, use a blender.

Nutrition

Calories: 175.99kcalCarbohydrates: 5.45gProtein: 3.84gFat: 14.35gSodium: 513.67mgFiber: 0.37gSugar: 2.89g
Keyword fall
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