One of my favorite autumn ingredients is kabocha with its golden color, sweet flavor, and smooth texture. It’s wonderful to use in all sorts of Japanese dishes like this Kabocha Salad. I grew up enjoying my mom’s delicious kabocha salad, and I’m eager to share my recipe so you can make it for those you love, too! If you love kabocha squash, try my Japanese Simmered Kabocha, Kabocha Pork Stir Fry, and Japanese Roasted Kabocha Squash next!
Why I Love This Recipe
Kabocha is sweet like candy without adding any sugar! Our family enjoys this vegetable in various dishes throughout the year, but we especially love this salad because it’s like a dessert in salad form. A few simple ingredients. This dish is so easy to put together with just a handful of creamy and crunchy ingredients and simple seasonings. Nutritious. Kabocha is high in beta carotene, vitamin C, vitamins B1 and B2, and more. It’s really good stuff! Vegetarian friendly. Skip the sliced ham to make this a vegetarian side dish.
Ingredients for Kabocha Salad
Kabocha Red onion Ham Japanese mayonnaise Cream cheese spread Salt Black pepper
Find the printable recipe with measurements below. Sometimes called kabocha squash or Japanese pumpkin, this ingredient is highly nutritious and a great addition to your diet for the season. You can easily find kabocha in the US these days—either at farmers markets or mainstream grocery stores. Japanese grocery stores actually carry kabocha year-round!
Substitutions
How to Make Kabocha Salad
Preparation
Step 1 – Cut the kabocha and remove the skin. Use a very sharp knife to cut the kabocha into wedges, then into large cubes. Lay each piece on its flat side and shave off the green skin with your knife.
Cooking
Step 2 – Steam the kabocha. To a steamer basket in a pot with a cup of water, add the kabocha in a single layer. Cover with a lid and steam for about 15 minutes. If a wooden skewer pierces the kabocha easily, it’s done cooking.
Assemble
Step 3 – Mash the kabocha and mix in the onions. In a bowl or a mortar and pestle, roughly smash the kabocha; leave some chunks for texture. Then, mix in the sliced red onions. Step 4 – Season the salad. Sprinkle in the salt and ground black pepper. Add the Japanese mayo and cream cheese spread and mix to incorporate well. Mix in the strips of ham now, if using. Step 5 – Serve chilled. Cover the salad and refrigerate it for at least 1 hour. Serve chilled on individual plates. I like to garnish it with parsley sprigs for a refreshing color contrast.
Variations and Customizations
While kabocha salad in my household has remained pretty much the same over the years, I encourage you to customize it with your favorite add-on ingredients, spices, and herbs. I welcome you to share in the comments below with our readers if you get to try any variations!
Add other crispy vegetables. It might seem strange to pair smooth mashed kabocha with crunchy ingredients. I understand. But trust me, it gets boring eating mushy food after a while. I find crunchy vegetables a necessity in this creamy and velvety dish because they provide a crisp and refreshing counterpoint. Thinly sliced cucumber works well, too. Sprinkle with salt and draw the moisture out for a crunchy texture! Use reduced-fat options. You can reduce the amount of cream cheese and replace it with Greek yogurt for a lighter version. Try raisins. A traditional Japanese kabocha salad includes raisins and that’s how my mom used to make it. It’s an additional sweet element that’s also nutritious! Vegan/vegetarian versions. You can use vegan mayonnaise and vegan cream cheese to make this recipe and use nuts instead of ham.
What to Serve with Kabocha Salad
This versatile side dish complements a variety of meals, from proteins and sandwiches to cookout favorites and comforting classics. I think it’s perfect for any occasion, including a holiday buffet!
Smoked Miso Butter Turkey Breast – Just in case you’re looking for holiday meal inspiration, this turkey recipe is a good one to serve with kabocha salad. Karaage – Classic Japanese fried chicken goes well with kabocha salad in the bento box. Use it as a sandwich filling – I love Japanese sandwiches filled with leftover kabocha salad or potato salad!
Storage Tips
To store: Keep the leftovers in an airtight container and store them in the refrigerator for 2–3 days. If you use Greek yogurt as a substitute, eat it sooner as it releases liquid. To freeze: You can freeze the kabocha salad in an airtight container for up to 3 weeks. Thaw in the refrigerator overnight, then enjoy it chilled.
More Kabocha Recipes
If you love kabocha, you’re in for a treat with these irresistible kabocha dessert recipes.
Kabocha Pie Instant Pot Kabocha Flan
