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!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4 people
Calories 175.99 kcal
- 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
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!
*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.
Calories: 175.99kcalCarbohydrates: 5.45gProtein: 3.84gFat: 14.35gSodium: 513.67mgFiber: 0.37gSugar: 2.89g