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Kabocha Salad

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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. 

Ingredients

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

Instructions

  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!

Notes

Original Recipe: https://www.justonecookbook.com/kabocha-salad/

Recipe reviewed by Annie Tsang, RD

Nutrition

Find it online: https://nutritionwell.ca/blog/kabocha-salad/