You're going to love this healthy and easy Fall salad with renkon and kabocha! This delicious salad is made with roasted lotus root and kabocha squash tossed in seasoned hijiki seaweed.
If you are looking for a healthy side dish, try this Japanese fall vegetable salad! The flavor of lotus root is subtle, but its crispy texture makes it unique and a wonderful addition to a simple salad! Combine it with sweet kabocha squash and fiver-rich hijiki seaweed to make a nutritious side dish!
- This recipe is for you if:
- You love Japanese vegetables.
- You are looking for fall vegetable salad.
- You want to make a healthy salad.
Let me walk you through the ingredients and how to make the dish with step-by-step instructions. Let's get started!
About This Recipe
- Healthy salad with Japanese ingredients
- Lotus root, kabocha squash, and hijiki seaweed
- Vegan, easy, and nutritious salad
- Cooking time: 12 minutes
Here are the ingredients (amounts are in the recipe card below).
- Lotus root: Pick the one that is heavy, thick, and plump, and the skin is glossy and has no scratches. If you can see the cut section, ensure that the color has not changed to brown or that the holes are not dark.
- Kabocha squash: Japanese pumpkin. Pick the one with a bright orange color.
- Dried hijiki seaweed: Hijiki is a common seaweed in Japan. It needs to be soaked in water before use. See more details about hijiki here: Hijiki seaweed salad.
- Seasoning: Soy sauce and sugar
Let me show you how to make the salad.
First of all, preheat an oven to 230C/446F.
- Hijki: Soak dried hijiki in water for 10 minutes and drain.
- Kabocha: Cut it into thin slices.
- Lotus root: Peel the skin and cut it into thin slices.
- Roast: Place the slices on a baking tray and roast them for 7 minutes in the oven.
- Cook hijiki: Add oil to a frying pan, then hijiki, soy sauce, and sugar, and stir fry until the sugar is dissolved.
- Toss: Add roasted vegetables and cooked hijiki in a bowl and toss.
Flavorful and delicious Japanese salad is ready to serve! Transfer to a container and keep it in the fridge. It will last for three days. The taste will be even better the next day as the vegetables get to absorb the seasoning. Yummy!
Variations of Seasoning
We season hijiki with sugar and soy sauce in this recipe, but you can change the seasoning and have more variations. Here are some ideas!
- Mayonnaise and soy sauce
- Miso, honey, and soy milk (or any milk you like)
- Mentsuyu (noodle soup base)
Thanks for Stopping By!
It's a simple and nutritious salad. You might not be familiar with these ingredients, but it's easy to make, so I hope you try it today!
Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Japanese Fall Salad with Renkon and KabochaPrint Pin Save Saved!
- 2 tablespoon Dried Hijiki
- 1 Lotus Root
- ⅛ Kabocha squash
- 1 tablespoon Soy Sauce
- 1 tablespoon Sugar
- Oil for cooking
- Preheat oven: 230C/446F
- Ingredients prep: Soak dried hijiki in water for 10 minutes and drain, peel the skin of lotus root, and cut lotus root and kabocha into thin slices.
- Roast: Place the slices on a baking try, and roast them for 7 minutes in the oven.
- Cook hijiki: Add oil to a frying pan, then hijiki, soy sauce, sugar, and stir fry until the sugar is dissolved.
- Toss: Add roasted vegetables and cooked hijiki in a bowl, and toss.