Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kabocha squash salad with dried fruit and nuts. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
The texture of the salad is be very similar to Asian style potato salads but will be sweeter and have added dried fruits and nuts for an extra crunch Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most similar. 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 some!
Kabocha Squash Salad with Dried Fruit and Nuts is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Kabocha Squash Salad with Dried Fruit and Nuts is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have kabocha squash salad with dried fruit and nuts using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Salad with Dried Fruit and Nuts:
- Make ready 1/8 Kabocha squash
- Prepare 80 grams ❤ Unsweetened yogurt
- Take 2 tbsp ❤ Mayonnaise
- Get 15 grams ❤ Cranberries
- Take 15 grams ❤ Mango
- Take 15 grams ❤ Raisins
- Prepare 1 Nuts (Walnuts, pumpkin seeds, etc.)
- Make ready 1 Salt and coarsely ground black pepper (optional)
We love it because it's so versatile, and it holds up well to various preparation techniques. Sweet golden kabocha squash salad (Japanese pumpkin) with sliced cucumber, crispy bacon, combined with Japanese mayo. Kabocha Salad - The Japanese's Fall Time Favorite. Kabocha has a dull-finished, deep green skin with an intense yellow-orange flesh.
Instructions to make Kabocha Squash Salad with Dried Fruit and Nuts:
- Dried fruit will expand a little after absorbing liquid, so chop the larger pieces, like the mangoes. You can use any dried fruit of your choice.
- Preparation the night before: Add 1 tablespoon of mayonnaise to the yogurt. Add dried fruit of your choice, mix, and keep in the fridge.
- Next day: Cut the kabocha squash into 1-2 cm cubes, put them in a silicone steamer, and cover with a lid. Microwave for 3-4 minutes. If a bamboo skewer goes through the kabocha squash easily, it's ready.
- Combine the yogurt from Step 2 and kabocha squash from Step 3. Add nuts of your choice to taste, lightly mix together, and it's done.
- You can enjoy it as a dessert, salad, bread filling, or however you'd like to. This salad is also tasty without mayonnaise.
- If you would like to have it as a dessert, I recommend using 1 tablespoon of mayonnaise (or even none at all). If you would like to have it as a salad, I recommend using 2 tablespoons of mayonnaise, but adjust the amount to taste.
- I toasted an English muffin, spread it with cream cheese, and topped with this salad. It's sweet, sour, and made me feel happy in the morning.
This is vegan salad recipe video using kabocha squash! Easy yet so creamy and yummy salad for healthy lifestyle. Vegan and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red pepper vinaigrette. When cooked, Kabocha squash has a finely grained, dry, tender texture with a buttery, sweet, and rich, nutty flavor reminiscent of sweet potato and pumpkin.
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