Seonkyoung Longest's Kabocha Squash Salad

A creamy and nutty kabocha squash salad made by mixing steamed kabocha with pickled onion, corn, dried cranberries, nuts, and a mayonnaise dressing.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Microwave the kabocha squash for 2–3 minutes before cutting to make the hard skin much safer and easier to peel.
  • Be sure to squeeze out the moisture from the pickled onion before adding it, so the salad stays crisp over time and doesn't turn soggy.
  • After finishing, let it rest in the refrigerator to chill and mature; the harmony between the dressing and ingredients deepens even more.

Recommended for

  • Those who enjoy a soft, sweet, and nutty flavor.
  • Those looking for a recipe to use in brunch spreads or as a sandwich filling.
  • Those wanting a unique kabocha dish with crunchy onion and corn for texture.

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