Go Back
+ servings
Kabocha Salad in a white bowl with bowls of shredded carrots and peanuts on the side
Print Recipe
5 from 1 vote

Kabocha Salad

This Kabocha Salad is creamy with a hint of sweetness, the perfect side dish for any meal!
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Asian
Servings: 6 Servings
Calories: 160kcal

Ingredients

  • 1 whole (2 to 3 pounds) kabocha (kalabasa)
  • 1 large carrot, peeled and shredded
  • 2 tablespoons green onions, chopped
  • 2 tablespoons raisins
  • ¼ 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 ½-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.
  • 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.

Notes

Instead of boiling, the squash can be steamed for about 12 to 15 minutes or until tender but not falling apart. Or, cooked in the microwave with about two tablespoons of water for about 4 to 6 minutes.

Nutrition

Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 81mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5485IU | Vitamin C: 20.5mg | Calcium: 52mg | Iron: 1.2mg