Kabocha Salad Food

KABOCHA SALAD

Kabocha Salad image

Japanese pumpkin (Kabocha) salad. Kabocha's have green skin and inside is orange. The skin is edible.

Provided by Goldie174

Categories Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 kabocha squash
5 tablespoons japanese mayonnaise
1 tablespoon white wine
10 g sliced almonds
salt
pepper
chopped parsley

Steps:

Spoon out the kabocha's seeds.
Cut up the kabocha into large bite sized pieces.
Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
Take about 1/5 of the kabocha off the plate (while it's still hot) and peel the skin off (if it's cold, it will be really hard to peel it off).
Mash the peeled kabocha in a bowl.
Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
Add the rest of the kabocha and mix it all together.
Sprinkle the sliced almonds and chopped parsley on top.

Nutrition Facts : Calories 88.7, Fat 7.4, SaturatedFat 1, Cholesterol 4.8, Sodium 130.8, Carbohydrate 5, Fiber 0.3, Sugar 1.3, Protein 0.7

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