Kabocha salad is a common Korean side dish served with your main dish.
This popular side dish is similar to potato salad but made with kabocha instead. Kabocha is a Japanese pumpkin that is softer in texture and sweeter in taste compared to other types of squash. Typically, kabocha is a substitute for pumpkin or butternut squash for sweeter dishes, such as pumpkin pie, sweet potato mash, etc.
I had half of a kabocha leftover from Thanksgiving and decided to make this incredibly simple kabocha salad dish. Traditionally, this side dish is not vegan as mayonnaise is added to a bowl of steamed kabocha. However, I substituted the regular mayonnaise with vegan mayonnaise. The taste is indistinguishable as the kabocha flavor is really the star of the show! The mayonnaise just balances out the sweetness, while adding a creaminess.
Stock up on kabochas before squash season is over and make these simple yet flavorful kabocha salad!
Love Korean food? Check out my other Korean recipes here!
quick notes
- Free feel to add more vegan mayonnaise for a creamier texture or maple syrup for a sweeter flavor.
KABOCHA SALAD
Ingredients
- ½ small kabocha (150g)
- 1 tbsp vegan mayonnaise
- ½ tbsp maple syrup
Slice kabocha into small wedges and steam for 15-20 minutes, or until a fork can easily pierce through the flesh.
In a separate bowl, transfer the flesh and mix in vegan mayonnaise and maple syrup.
Optional
- 1 tbsp raisins
- black sesame seeds
Mix in raisins and sprinkle in black sesame seeds. Enjoy!
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