Kabocha Squash Salad

-Ingredients (4-6 servings)-

  • 1/4 lb kabocha squash
1 cucumber thinly sliced
  • 1/4 sweet onion thinly sliced
  • 1 tsp salt
  • 1 tsp pepper


  1. Cut the kabocha in half with a large, heavy knife. Remove the seeds and cut into a 1 inch cubes. Boil or steam until soft, about 7-10 minutes.
  2. When the kabocha is soft, drain the water and cool for a while.
  3. In the mean time, slice the onion and cucumber, then sprinkle with 1-2 Tbsp. of salt, soften by squeezing gently. Wash with cold water and squeeze the water off, so the onion and cucumber is not salty. A few sheets of kitchen paper will help for squeezing off the water.
  4. Place the kabocha in a large bowl, add onion, cucumber and mayo.
  5. Toss gently, try not to crumble the kabocha. Salt and pepper to taste.
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