Kabocha Salad
This Kabocha Salad is creamy with a hint of sweetness, the perfect side dish for any meal!
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole (2 to 3 pounds) kabocha (kalabasa)
- 1 large carrot, peeled and shredded
- 2 tablespoons green onions, chopped
- 2 tablespoons raisins
- 1/4 cup mayonnaise
- salt and pepper to taste
- 2 tablespoons chopped walnuts
Instructions
- 1
Using a sharp knife, cut kabocha into half and scoop out the seeds with a large spoon. Carefully peel the skin and slice the flesh into 1 to 1 1/2-inch small chunks.
- 2
In a saucepan, place the kabocha and enough water to cover. Bring to a boil and cook until kabocha can be pierced with a fork without resistance but not falling apart.
- 3
Drain kabocha well and allow to cool completely.
- 4
In a large bowl, place tender kabocha and roughly mash with a fork.
- 5
Add shredded carrots, green onions, and raisins.
- 6
Add mayonnaise and gently stir to combine. Season with salt and pepper to taste.
- 7
Top with chopped walnuts and additional raisins and shredded carrots, if desired. Serve cold.