Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mayo-free! sweet potato and kabocha squash salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mayo-Free! Sweet Potato and Kabocha Squash Salad is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Mayo-Free! Sweet Potato and Kabocha Squash Salad is something which I’ve loved my entire life.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mayo-free! sweet potato and kabocha squash salad using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Get 200 grams Kabocha squash (peeled)
- Make ready 200 grams Japanese sweet potato
- Prepare 30 grams Raisins
- Take 30 grams Sliced almonds
- Prepare 300 ml Milk
- Make ready 1 tbsp Honey
- Take 1 tsp Cinnamon powder
- Make ready 1 optional Cream cheese (if you like)
Whisk mustard with apple cider vinegar for a sweet and tart alternative to your traditional salad dressing. Balsamic vinegar has such a sweet taste that just a tiny teaspoon will excite your taste buds and have you yearning for more. Pair with a big green salad or drop a big spoonful on a collard green leaf for a burrito. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Instructions to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Dry roast the sliced almonds in a frying pan or bake at 170℃ for 15 minutes. Peel the sweet potato and cut into bite-size pieces. Cut the unpeeled kabocha into bite-size pieces. Microwave the potatoes and kabocha for about 3 minutes covered in plastic wrap.
- Simmer the potatoes and kabocha for about 10 minutes in milk just about enough to cover (about 300 ml). Do so over low heat and partially cover with a lid to prevent it from boiling over. Stir occasionally to prevent scorching. Simmer until a bamboo skewer pierces through easily.
- Remove lid and stir the mixture with a rice paddle or rubber spatula, lightly mashing over low heat. Once it becomes creamy and soft, add honey and cinnamon powder and let some of the liquid evaporate. Make sure to keep stirring, since it's easy to burn it. The texture should be fairly loose and soft at this point.
- Turn off heat and add the raisins and almonds. It'll harden as it cools, so it's fine for the mixture to be slightly loose. It's done once it cools.
Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques. I love putting grains in my salad. It turns a light side dish into a hearty main course. Sweet potatoes are incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories.
So that is going to wrap it up for this special food mayo-free! sweet potato and kabocha squash salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
