Prepare the dressing: Combine the ＊ ingredients to make a "French" dressing. This amount will be more than you need.
Remove the seeds and pith of the kabocha, cover in plastic wrap, and microwave for 3-5 minutes. (Adjust the cooking time depending on the size of your kabocha. )
When the kabocha is tender, cut into bite-sized pieces, and put in a bowl until the heat dissipates.
Once the kabocha has cooled, add the dressing and celery leaves, minced celery stalk (optional), and mix evenly.
Add mayonnaise to taste.
Sprinkle black pepper, then it's ready to serve.
Story Behind this Recipe
When I added celery leaves to my huge kabocha salad, it tasted so good.
If you're not counting calories, add mayonnaise. It makes it nice and creamy. Of course, it's great with just the dressing, too. The amount of dressing will likely be more than you need, so add it according to the amount of kabocha, taking care not to make it too watery.