Kabocha salad

Almond Pumpkin (kabocha) salad

Here is the free and easy recipe  for those who love Japanese style salad - Pumpkin with almond salad. Mayonnaise , fresh cream and sugar play the main role here. Just prepare more to keep in the freeze. The next day, you will get the tasty mixture of 3 ingredients mixed into the pumpkin. Try this out, and let me know if you like the cool Yummy taste then!

Almond Pumpkin (kabocha) salad

Ingredient : ( 4 servings):

-   250g pumpkin squash

-    3 tbsp mayonnaise

-    2 tablespoons fresh cream

-    1/2 teaspoon sugar

Preparations:

Peel the hard skin from the pumpkin, cut it into large bite-size pieces. Boil the pumpkin pieces with hot water until tender. Drain and allow to cool. Combine mayonnaise, fresh cream and sugar in bowl then add the pumpkin & toss well. Transfer the pumpkin to the serving plate and sprinkle with some almond slices if you preferred.

As for me, I like to prepare more to keep in the freeze and take the next day. The mixture of mayonnaise and creame into pumpkin squash is somehow… “Yummy” as the time goes..

Technorati Tags: easy cooking, healthy, healthy recipes, Japanese Food, japanese recipes, Japanese recipes with picture, Salad