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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


  • ¼ kabocha squash 
  • ½ English cucumber 
  • ½ tbsp Japanese mayo 
  • ½ tsp salt 
  • Pepper, to taste


  1. Cut the kabocha squash into chunks and remove the skin. 
  2. Place into a pot with water and boil until the squash is soft.
  3. Drain the water and set it aside. 
  4. Thinly slice the cucumber. 
  5. In a bowl, add salt and cucumber and let it sit for 5 minutes, and then drain and squeeze out the excess water.
  6. Combine half of the kabocha squash, cucumbers and mayo in a bowl, and then add the remaining kabocha.
  7. Add salt and pepper to taste and serve!


Original Recipe:

Recipe reviewed by Annie Tsang, RD


  • 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

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