Kabocha Squash and Celery Leaf Salad
Kabocha Squash and Celery Leaf Salad

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, kabocha squash and celery leaf salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Kabocha Squash and Celery Leaf Salad is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Kabocha Squash and Celery Leaf Salad is something which I have loved my whole life. They are fine and they look fantastic.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Kabocha Squash Salad recipe that goes great with any Korean meal.

To get started with this recipe, we have to prepare a few ingredients. You can cook kabocha squash and celery leaf salad using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash and Celery Leaf Salad:
  1. Get 1/4 to 1/2 Kabocha squash
  2. Take 1 Celery leaves
  3. Make ready 10 cm Celery stalk (optional)
  4. Prepare Dressing
  5. Get 4 tbsp ＊Vegetable oil
  6. Make ready 3 tbsp ＊Vinegar
  7. Make ready 1/2 tsp ＊Salt
  8. Take 1 Black pepper
  9. Get 1 tbsp Mayonnaise (optional)

Danhobak salad is a deliciously sweet but also savory mashed salad. Similar to other pumpkins in it's family, when steamed Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most similar to butternut squash. This best-ever kabocha squash salad is tossed with a sweet and savory chile and pumpkin seed dressing and bitter greens. Get the recipe at Food & Wine.

Instructions to make Kabocha Squash and Celery Leaf Salad:
  1. Prepare the dressing: Combine the ＊ ingredients to make a "French" dressing. This amount will be more than you need.
  2. Remove the seeds and pith of the kabocha, cover in plastic wrap, and microwave for 3-5 minutes. (Adjust the cooking time depending on the size of your kabocha. )
  3. When the kabocha is tender, cut into bite-sized pieces, and put in a bowl until the heat dissipates.
  4. Once the kabocha has cooled, add the dressing and celery leaves, minced celery stalk (optional), and mix evenly.
  5. Add mayonnaise to taste.
  6. Sprinkle black pepper, then it's ready to serve.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Packed with roasted kabocha and Brussels sprouts, plus white beans for added protein, this salad is best served warm, making it ideal for a cozy (but cold) night. Creamy Kabocha squash salad with sautéed bacon & onion and mayonnaise. Can be served warm or cold. Be careful not too eat it too often - you can get carotenemia (orange skin).

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