Kabocha Squash Salad Recipe Danhobak Salad
KABOCHA SQUASH SALAD RECIPE (DANHOBAK SALAD)
A quick and easy 20 min Kabocha Squash Salad Recipe that goes wonderfully well with any Korean meal.
Provided by JinJoo Lee
Categories Salad
Time 20m
Number Of Ingredients 7
Steps:
- For a good size kabocha squash, half a squash weighs about 1 lb. Clean and cut squash into slices.
- Remove seeds with a spoon.
- Cut squash into about 1.5 inch thick slices for quicker cooking.
- Steam the squash slices for 15 min or so until the thickest parts are easily pierced with a fork.
- Cut green skin off cooked squash. Cut squash into smaller pieces and put in a bowl. Mash squash like making mashed potato. I didn't have a potato masher so I just used a whisk. Don't kill yourself trying to mash it completely - leave some small chunks to give the salad more texture.
- To the mashed squash, add mayonnaise, dijon mustard, salt and honey. Mix it all well. Taste and adjust by adding more mayo for creamier taste, more mustard for more zing and more honey if you like things sweet. Finally add raisins and pumpkin seeds.
- Serve salad chilled.
Nutrition Facts : Calories 102 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, Cholesterol 2 mg, Sodium 168 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KABOCHA SQUASH SALAD
Kabocha is a Japanese winter squash or pumpkin that has a slight sweetness that we accentuate by simmering it with sugar. You can substitute peeled butternut squash if your market doesn't carry kabocha, but look for it. These days it's often in bins at the bottom of supermarket produce aisles.
Yield Serves 6
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with 3 cups water and bring to a boil. Stir in the sugar and salt to dissolve. Add the squash and cook until tender but not falling apart, about 5 minutes. Strain the squash and place in the refrigerator to cool completely.
- Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl. Dress with the vinaigrette and toss gently so as not to break up the squash.
- Combine the vinegar, mustard, and salt in a blender. Blend on low speed while slowly drizzling in the olive oil.
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