Kabocha Squash Salad (Danhobak Salad)
A quick and easy 20 min Kabocha Squash Salad Recipe that goes wonderfully well with any Korean meal.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Korean Danhobak (단호박) aka Kabocha Squash
- 2 Tbsp mayonnaise ((up to 3 Tbsp))
- 1/4 tsp salt
- 2 Tbsp dried raisins
- 1 Tbsp pumpkin seeds
- 1 tsp honey ((up to 2 tsp))
- 1 tsp dijon mustard ((up to 1 1/2 tsp))
Instructions
- 1
For a good size kabocha squash, half a squash weighs about 1 lb. Clean and cut squash into slices.
- 2
Remove seeds with a spoon.
- 3
Cut squash into about 1.5 inch thick slices for quicker cooking.
- 4
Steam the squash slices for 15 min or so until the thickest parts are easily pierced with a fork.
- 5
Cut green skin off cooked squash. Cut squash into smaller pieces and put in a bowl. Mash squash like making mashed potato. I didn’t have a potato masher so I just used a whisk. Don’t kill yourself trying to mash it completely – leave some small chunks to give the salad more texture.
- 6
To the mashed squash, add mayonnaise, dijon mustard, salt and honey. Mix it all well. Taste and adjust by adding more mayo for creamier taste, more mustard for more zing and more honey if you like things sweet. Finally add raisins and pumpkin seeds.
- 7
Serve salad chilled.