Kabocha Salad

1. 1

   Spoon out the kabocha's seeds.

2. 2

   Cut up the kabocha into large bite sized pieces.

3. 3

   Saran wrap the kabocha on a plate and put it into a microwave to soften it up.

4. 4

   Take about 1/5 of the kabocha off the plate (while it's still hot) and peel the skin off (if it's cold, it will be really hard to peel it off).

5. 5

   Mash the peeled kabocha in a bowl.

6. 6

   Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.

7. 7

   Add the rest of the kabocha and mix it all together.

8. 8

   Sprinkle the sliced almonds and chopped parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.