Kabocha Salad
Ingredients
Instructions
- 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 & Diet Analysis (per serving)
240
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).