Kabocha Squash and Celery Leaf Salad
Kabocha Squash and Celery Leaf Salad

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kabocha squash and celery leaf salad. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most.

Kabocha Squash and Celery Leaf Salad is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Kabocha Squash and Celery Leaf Salad is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have kabocha squash and celery leaf salad using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash and Celery Leaf Salad:
  1. Make ready 1/4 to 1/2 Kabocha squash
  2. Make ready 1 Celery leaves
  3. Make ready 10 cm Celery stalk (optional)
  4. Make ready Dressing
  5. Prepare 4 tbsp ＊Vegetable oil
  6. Prepare 3 tbsp ＊Vinegar
  7. Make ready 1/2 tsp ＊Salt
  8. Make ready 1 Black pepper
  9. Make ready 1 tbsp Mayonnaise (optional)

Danhobak salad is a deliciously sweet but also savory mashed salad. Similar to other pumpkins in it's family, when steamed Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most similar to butternut squash. This best-ever kabocha squash salad is tossed with a sweet and savory chile and pumpkin seed dressing and bitter greens. Get the recipe at Food & Wine.

Instructions to make Kabocha Squash and Celery Leaf Salad:
  1. Prepare the dressing: Combine the ＊ ingredients to make a "French" dressing. This amount will be more than you need.
  2. Remove the seeds and pith of the kabocha, cover in plastic wrap, and microwave for 3-5 minutes. (Adjust the cooking time depending on the size of your kabocha. )
  3. When the kabocha is tender, cut into bite-sized pieces, and put in a bowl until the heat dissipates.
  4. Once the kabocha has cooled, add the dressing and celery leaves, minced celery stalk (optional), and mix evenly.
  5. Add mayonnaise to taste.
  6. Sprinkle black pepper, then it's ready to serve.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Packed with roasted kabocha and Brussels sprouts, plus white beans for added protein, this salad is best served warm, making it ideal for a cozy (but cold) night. Be careful not too eat it too often - you can get carotenemia (orange skin). I prefer kabochas over butternut squash. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds and In Japan, the term Kabocha refers to a generic grouping of many varieties of Japanese winter squashes and pumpkins, but outside of Japan.

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