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Kabocha Salad
Kabocha is a Japanese squash similar to butternut squash. It’s full of vitamins such as vitamins C and A, which makes it a great addition to your meals! Kabocha is perfect for a meal on a cold day and makes everything seem a bit more hearty. This kabocha salad recipe is a great way to try out kabocha, and it’s super easy to make and pack for lunch.
- Yield: 1 serving 1x
Ingredients
Scale
- ¼ kabocha squash
- ½ English cucumber
- ½ tbsp Japanese mayo
- ½ tsp salt
- Pepper, to taste
Instructions
- Cut the kabocha squash into chunks and remove the skin.
- Place into a pot with water and boil until the squash is soft.
- Drain the water and set it aside.
- Thinly slice the cucumber.
- In a bowl, add salt and cucumber and let it sit for 5 minutes, and then drain and squeeze out the excess water.
- Combine half of the kabocha squash, cucumbers and mayo in a bowl, and then add the remaining kabocha.
- Add salt and pepper to taste and serve!
Notes
Original Recipe: https://www.justonecookbook.com/kabocha-salad/
Recipe reviewed by Annie Tsang, RD
Nutrition
- Serving Size: 1 serving
- Calories: 103
- Sugar: 8.8g
- Sodium: 290mg
- Fat: 3.1g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0.1g
- Carbohydrates: 18.1g
- Fiber: 4.3g
- Protein: 3g
- Cholesterol: 3.4mg
