Kabocha Salad

Kabocha Salad is a delightful Japanese breakfast dish featuring creamy kabocha squash tossed with fresh vegetables and a tangy sesame dressing. This nutritious and satisfying salad is perfect for starting your day with a burst of flavor and energy.

Ingredients

• Kabocha squash - 300 grams
• Cucumber - 1 medium (about 150 grams)
• Carrot - 1 medium (about 100 grams)
• Red bell pepper - 1 small (about 80 grams)
• Green onions - 2 stalks
• Sesame seeds - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Honey - 1 teaspoon
• Salt - to taste

Steps

1. Begin by cutting the kabocha squash in half and removing the seeds. Steam or boil the squash for about 15-20 minutes until tender.
2. While the kabocha is cooking, julienne the cucumber, carrot, and red bell pepper. Chop the green onions.
3. Once the kabocha is cooked, let it cool slightly before peeling off the skin. Cut it into bite-sized cubes.
4. In a large bowl, combine the kabocha, cucumber, carrot, red bell pepper, and green onions.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and a pinch of salt to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all the ingredients.
7. Sprinkle sesame seeds on top for garnish and serve the salad chilled or at room temperature.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, promoting digestive health and satiety.

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