Kabocha Salad with kalabasa squash, carrots, and raisins tossed in mayo and topped with chopped walnuts. Creamy with a hint of sweetness, it’s the perfect side dish for your favorite Asian meals.
Hello from the Philippines! I am on vacation for three weeks, but although I plan to have to as much fun as possible, I can’t neglect the blog for that long. I worked on a couple of recipes before I left the U.S. and I am hoping to get a few more done while I am here.
As I mentioned in my previous steamed spareribs with black beans post, Korean BBQ is one of my favorite places to dine out. I love the casual dining experience and the smoky charred flavors of freshly grilled meats. And most of all, I can’t get enough of the banchan or assorted side dishes such as this kabocha salad that comes with the meal.
What is Kabocha
Kabocha is a type of winter squash known globally as Japanese pumpkin or locally in the Philippines as kalabasa. It’s a popular ingredient in Asian cuisines and often used in soups, stews, fritters, salads, desserts, and many other delicious applications.
Its appearance is characterized by knobbly-looking deep-green skin and a deep orange-colored flesh. It has a creamy texture and sweet taste that’s like a cross between sweet potatoes and butternut squash.
Other than being exceptionally tasty and versatile, the squash is also a good source of beta-carotene, iron, vitamin C, some B vitamins, and fiber.
How To Cook Kabocha Squash
- Using a sharp knife, cut kabocha into halves 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.
- Place kabocha in a saucepan and add enough water to cover. Bring to a boil and cook until kabocha can be pierced with a fork without resistance but not falling apart.
- Drain kabocha well and allow to cool completely before proceeding with the recipe.
- Alternatively, you can steam the squash for about 12 to 15 minutes or until tender but not falling apart.
- Or, cook in the microwave with about two tablespoons of water for about 4 to 6 minutes or until tender but not falling apart.
If you love potato salad but are looking for a bit of variety, then you’ll want to try this Asian twist on the classic side dish. Kabocha salad is as rich and creamy but with a naturally sweet and nutty flavor from the kalabasa and extra crunch from the shredded carrots, raisins, and chopped walnuts.
It’s a great accompaniment to your favorite grilled or roasted meats and makes a festive addition to your family dinner or holiday party.
More Easy Asian Recipes
Kabocha Salad
Ingredients
- 1 whole (2 to 3 pounds) kabocha (kalabasa)
- water
- 2 carrots, 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
- 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.
- 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.
- Drain kabocha well and allow to cool completely.
- Alternatively, steam the kabocha for about 12 to 15 minutes or until tender but not falling apart. Or, cook in the microwave with about two tablespoons of water for about 4 to 6 minutes or until tender but not falling apart.
- In a large bowl, place tender kabocha and roughly mash with a fork.
- Add shredded carrots, green onions, and raisins.
- Add mayonnaise and gently stir to combine. Season with salt and pepper to taste.
- Top with chopped walnuts and additional raisins and shredded carrots, if desired. Serve cold.
Nutrition
Thank you. I like your recipes
You’re welcome, Mina. I am glad you’re enjoying the recipes.