Sweet-and-Tangy Kabocha Salad recipe - ingredients, nutrition and when to eat it
Tender kabocha squash is lightly tossed with soy sauce and vinegar for a sweet-and-tangy side dish.
Tender kabocha squash is lightly tossed with soy sauce and vinegar for a sweet-and-tangy side dish. It pairs well with rice and makes a lovely addition to lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 171g serving): 116.3 kcal · protein 2.7g · carbohydrate 21.8g · fat 3.5g · sodium 400.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stop cooking the kabocha when a chopstick slides in easily, as it can fall apart when tossed if overcooked.
Tips: Adjust the amount of vinegar gradually according to the sweetness of the kabocha.
Tips: Let it cool completely before tossing so the sauce stays thick and the pieces keep their shape.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Scallions — 1 Tbsp