Kabocha Salad Food
KABOCHA SALAD
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
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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