Keto Kabocha Salad

Keto Kabocha Salad is a vibrant and nutritious dish that combines the sweet, nutty flavor of kabocha squash with fresh vegetables and a zesty sesame dressing. This low-carb salad is not only keto-friendly but also packed with vitamins and minerals.

Ingredients

• Kabocha squash - 300 grams
• Cucumber - 1 medium, sliced
• Radish - 4 small, thinly sliced
• Green onion - 2 stalks, chopped
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Soy sauce (or coconut aminos) - 1 tablespoon
• Salt - to taste
• Black sesame seeds - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, scoop out the seeds, and slice it into wedges.
3. Place the squash wedges on a baking sheet and drizzle with a tablespoon of sesame oil and a pinch of salt.
4. Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the squash is roasting, prepare the dressing by whisking together the remaining sesame oil, rice vinegar, soy sauce, and a pinch of salt in a small bowl.
6. In a large mixing bowl, combine the sliced cucumber, radish, and green onion.
7. Once the squash is done roasting, allow it to cool slightly before adding it to the mixing bowl with the vegetables.
8. Pour the dressing over the salad and toss gently to combine.
9. Garnish with black sesame seeds and fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• Contains healthy fats from sesame oil, promoting heart health.

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