This easy-to-make kabocha salad with boiled egg will be ready in 15 minutes! This salad is perfect if you're looking for a simple kabocha dish on your menu!
This Kabocha salad is our fall staple!! It's so delicious and perfect for your side!
Mash kabocha squash and add boiled eggs to give the salad a chewy texture, and season it with mayonnaise dressing. And your creamy salad is ready!
- This recipe is for you if:
- You love kabocha squash.
- You want to make kabocha squash salad.
- You are looking for an easy kabocha squash recipe
Let me show you how to make it. If you want to check the recipe immediately, please jump to the recipe card. Let's get cooking!
About this recipe
- Japanese pumpkin recipe
- Easy to make in under 15 minutes.
- Homemade mayonnaise dressing
- Sweet and creamy
Here are the ingredients (amounts are in the recipe card below).
- Kabocha squash: We use ¼ Kabocha squash. Find the one already cut into a quarter size if you can. If whole kabocha squash is the only option, this post "How to cut Kabocha squash" would be helpful.
- Boiled egg: Boiled on medium heat for 10-12 minutes.
- Dressing: We use lemon, mayonnaise, yogurt, salt, and honey for flavoring. You can use bottled lemon juice or vinegar as a substitution. If you don't have honey, you can substitute it with sugar (or you can omit it if the kabocha is sweet enough).
Ok, let me walk you through how to make it step by step. You can watch this video as well.
- Cut kabocha, and put them on a steamer basket in a pan.
- Pour some water, cover, and steam for 10 minutes until tender.
- Mash kabocha using either a masher or fork.
- Add boiled egg.
- Make a dressing by mixing all the ingredients.
- Toss until well mixed.
Here you go! This creamy and beautiful orange color Kabocha salad is a great side for your lunch or dinner.
Boiled eggs don't last very long, so try to eat them by the next day.
How to cut Kabocha squash
If you're unsure how to cut Kabocha squash, check out this complete guide!
What to serve with
If you wonder what to serve with, how about rice and miso soup? Here is one example:
How to cook Kabocha Squash
If you are new to kabocha squash or looking for more recipes to spice up your fall menu, check out my all Kabocha recipe in this post!
Thanks for Stopping By
This Kabocha salad is one of our family's favorite salads in the fall. I hope your family will love it too!
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!
More Kabocha Squash Recipes You Might Like
- Kabocha dango
- Veggie Quinoa Salad
- Lotus Root, Pumpkin, and Hijiki Salad
- Pumpkin Miso Soup
- Vegan Pumpkin Muffins
Kabocha Squash Salad With EggPrint Pin Rate
- ¼ Kabocha, 250g
- 1 Boiled egg
- 1 teaspoon Lemon
- 2 tablespoon Mayonnaise
- 1 tablespoon Yogurt
- ⅓ teaspoon Salt
- 1 teaspoon Honey
- Steam kabocha: Cut kabocha into small pieces and steam them in a pan for about 10mins until tender.
- Mash kabocha: Place the kabocha in a medium-sized bowl and use either a masher or fork to mash it.
- Add boiled egg: Cut a boiled egg into small pieces and add them to the mashed kabocha.
- Dressing: Make a dressing by mixing all the ingredients in a bowl.
- Toss: Add the dressing to the bowl and toss until it is well mixed.
- Equipment: Saucepan (18cm/7 inches), Steamer basket
- Substitute: I use raw lemons, but bottled lemon juice or vinegar can also be used. You can substitute honey with sugar (or omit it if the kabocha is sweet enough).
- Storage: Boiled eggs don't last very long after peeling, so try to eat them by the next day.
- Kabocha squash can be boiled or heated in the microwave instead of steaming.