Candy and golden Japanese squash shines brightly on this creamy Kabocha Salad recipe with crunchy crimson onion and savory strips of ham. This lovely chilled facet dish is bound to change into a brand new traditional on your loved ones dinner desk.
One in all my favourite autumn components is kabocha with its golden colour, candy taste, and easy texture. It’s fantastic to make use of in all types of Japanese dishes like this Kabocha Salad. I grew up having fun with my mother’s scrumptious kabocha salad, and I’m desperate to share my recipe so you can also make it for these you’re keen on, too!
When you love kabocha squash, attempt my Japanese Simmered Kabocha, Kabocha Pork Stir Fry, and Japanese Roasted Kabocha Squash subsequent!
What’s Kabocha?
Kabocha (かぼちゃ, 南瓜) is a beloved Japanese winter squash recognized for its distinctive sweetness—a hybrid of candy potato and butternut squash with a touch of roasted chestnut. The darkish inexperienced outer pores and skin may be very powerful, however as soon as cooked, it turns into edible. Its flesh is vibrant orange and creamy and the feel is fluffy and tender.
Generally referred to as kabocha squash or Japanese pumpkin, this ingredient is very nutritious and an excellent addition to your weight loss plan for the season. You may simply discover kabocha within the US today—both at farmers markets or mainstream grocery shops. Japanese grocery shops really carry kabocha year-round!
Why I Love This Recipe
- Kabocha is good like sweet with out including any sugar! Our household enjoys this vegetable in numerous dishes all year long, however we particularly love this salad as a result of it’s like a dessert in salad kind.
- Just a few easy components. This dish is very easy to place along with only a handful of creamy and crunchy components and easy seasonings.
- Nutritious. Kabocha is excessive in beta carotene, vitamin C, nutritional vitamins B1 and B2, and extra. It’s actually great things!
- Vegetarian pleasant. Skip the sliced ham to make this a vegetarian facet dish.
Substances for Kabocha Salad
- Kabocha
- Purple onion
- Ham
- Japanese mayonnaise
- Cream cheese unfold
- Salt
- Black pepper
Discover the printable recipe with measurements under.
Substitutions
- Ham: Strive bacon for those who don’t have ham readily available. Merely cook dinner the bacon till crisp, then crumble it or slice it into skinny strips.
- Japanese mayonnaise: When you can’t discover Japanese mayo, you’ll be able to substitute American mayonnaise on this recipe.
- Cream cheese unfold: You may swap it with creme fraiche for the same taste and creaminess.
- Kabocha: Do you’ve leftover boiled or simmered kabocha? Drain the cooked kabocha and repurpose it on this dish! If you wish to use different forms of squash, please see the FAQs under.
How To Make Kabocha Salad
Preparation
Step 1 – Reduce the kabocha and take away the pores and skin. Use a really sharp knife to chop the kabocha into wedges, then into massive cubes. Lay each bit on its flat facet and shave off the inexperienced pores and skin along with your knife.
Cooking
Step 2 – Steam the kabocha. To a steamer basket in a pot with a cup of water, add the kabocha in a single layer. Cowl with a lid and steam for about quarter-hour. If a picket skewer pierces the kabocha simply, it’s accomplished cooking.
Assemble
Step 3 – Mash the kabocha and blend within the onions. In a bowl or a mortar and pestle, roughly smash the kabocha; depart some chunks for texture. Then, combine within the sliced crimson onions.
Step 4 – Season the salad. Sprinkle within the salt and floor black pepper. Add the Japanese mayo and cream cheese unfold and blend to include nicely. Combine within the strips of ham now, if utilizing.
Step 5 – Serve chilled. Cowl the salad and refrigerate it for at the least 1 hour. Serve chilled on particular person plates. I prefer to garnish it with parsley sprigs for a refreshing colour distinction.
Nami’s Recipe Ideas
- Prepare dinner with care – Kabocha salad is easy to make with only some components, so each component counts. I like to recommend that you simply select recent and good-quality components, steam the kabocha completely, and season the dish rigorously. Don’t neglect to verify the flavour!
- Microwave the kabocha to make it simpler to chop – Kabocha has actually exhausting pores and skin. It requires a razor-sharp knife and powerful power to chop it open, so please be further cautious. When you hesitate to chop it, I like to recommend microwaving it first for 30 seconds (1000W) to melt it. It is a widespread method utilized by dwelling cooks in Japan that works nicely.
- Peel the pores and skin to showcase the orange flesh – I do know, this will look like plenty of work. Nevertheless, I encourage you to take the time to peel away the darkish inexperienced pores and skin. You’ll be rewarded with a vibrant golden dish for a lovely presentation. I exploit a really sharp knife to make this activity simpler.
- Steam the kabocha in a single layer. This promotes even cooking. I place the kabocha items on all surfaces of the steamer basket, even on the perimeters that curve up.
Variations and Customizations
Whereas kabocha salad in my family has remained just about the identical through the years, I encourage you to customise it along with your favourite add-on components, spices, and herbs. I welcome you to share within the feedback under with our readers for those who get to attempt any variations!
- Add different crispy greens. It may appear unusual to pair easy mashed kabocha with crunchy components. I perceive. However belief me, it will get boring consuming mushy meals after some time. I discover crunchy greens a necessity on this creamy and velvety dish as a result of they supply a crisp and refreshing counterpoint. Thinly sliced cucumber works nicely, too. Sprinkle with salt and draw the moisture out for a crunchy texture!
- Use reduced-fat choices. You may scale back the quantity of cream cheese and change it with Greek yogurt for a lighter model.
- Strive raisins. A standard Japanese kabocha salad consists of raisins and that’s how my mother used to make it. It’s an extra candy component that’s additionally nutritious!
- Vegan/vegetarian variations. You need to use vegan mayonnaise and vegan cream cheese to make this recipe and use nuts as an alternative of ham.
What To Serve with Kabocha Salad
This versatile facet dish enhances quite a lot of meals, from proteins and sandwiches to cookout favorites and comforting classics. I feel it’s good for any event, together with a vacation buffet!
- Smoked Miso Butter Turkey Breast – Simply in case you’re in search of vacation meal inspiration, this turkey recipe is an effective one to serve with kabocha salad.
- Karaage – Basic Japanese fried rooster goes nicely with kabocha salad within the bento field.
- Use it as a sandwich filling – I like Japanese sandwiches stuffed with leftover kabocha salad or potato salad!
Storage Ideas
To retailer: Preserve the leftovers in an hermetic container and retailer them within the fridge for two–3 days. When you use Greek yogurt in its place, eat it sooner because it releases liquid.
To freeze: You may freeze the kabocha salad in an hermetic container for as much as 3 weeks. Thaw within the fridge in a single day, then get pleasure from it chilled.
Continuously Requested Questions
Whereas this dish retains for about 2–3 days within the fridge, it’s also possible to freeze it for 3 weeks, so it’s good for making forward of time. Once you’re able to serve, thaw it within the fridge in a single day, then get pleasure from it chilled.
You may, however two issues to recollect: 1) They don’t seem to be as candy as kabocha. So flavor-wise, it received’t be the identical. 2) They’ve extra moisture than starchy kabocha. Due to this fact, dry roast them as an alternative of steaming them. It will stop absorbing considerably extra moisture and coping with moist flesh.
I’ve tried each methods, nevertheless it’s a lot simpler to peel the powerful inexperienced pores and skin off when it’s raw. After the kabocha is cooked, the flesh and pores and skin get extra fragile and mushy, smudging the attractive orange colour.
Extra Kabocha Recipes
When you love kabocha, you’re in for a deal with with these irresistible kabocha dessert recipes.
Stop your display from going darkish
To Assemble the Salad
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Roughly smash the kabocha with the pestle, leaving some chunks for texture.
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Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly floor black pepper.
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Add the crimson onion slices to the bowl and blend nicely.
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Add 2 Tbsp Japanese Kewpie mayonnaise and 2 Tbsp cream cheese. I measured the cream cheese unfold utilizing a cookie scoop. Combine with the kabocha to mix.
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Add the strips of ham (non-compulsory) and blend.
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Cowl the salad with plastic wrap and chill within the fridge for at the least one hour. Once you’re able to serve, I like to recommend including some cream cheese streaks right here and there on the highest for adornment.
