Rich Kabocha Squash Salad

Rich Kabocha Squash Salad

A rich tasting salad with mayonnaise and cheese. It uses simple ingredients, but it's really filling.

Ingredients: 4 servings

Kabocha squash (fresh or frozen)
200 g (without the seeds and insides)
2/3 to 1
Dry pack canned mixed beans
1/2 can (60 g)
Boiled egg
about 30 g
Shredded cheese (or sliced cheese)
to taste
to taste


1. If using fresh kabocha squash, take the seeds and insides out, cut into 2-3 cm pieces and moisten with water. Cover with plastic wrap and microwave for about 4 to 5 minutes at 700 W.
2. If using frozen kabocha squash, microwave for 2-3 minutes then cut into 2-3 cm pieces.
3. Slice the cucumber thinly, sprinkle with a pinch of salt and leave for a while. When it starts to exude moisture, squeeze out lightly. Chop the boiled egg up into 2-3 cm pieces.
4. Mix the kabocha squash, cucumber, mixed beans, boiled egg, mayonnaise and cheese together. Adjust the seasoning with salt.
5. This is the shredded cheese I used. You can use it as-is or in cooked dishes. If using sliced cheese, cut it up roughly.

Story Behind this Recipe

I added some mixed beans and cheese to the kabocha squash salad I usually make for a lunch with friends.