Kabocha Squash and Celery Leaf Salad

Kabocha Squash and Celery Leaf Salad

The flavor of celery complements kabocha perfectly.


Kabocha squash
1/4 to 1/2
Celery leaves
to taste
Celery stalk (optional)
about 10 cm
*Vegetable oil
4 tablespoons
3 tablespoons
1/2 teaspoon
Black pepper
to taste
Mayonnaise (optional)
1 tablespoon


1. Prepare the dressing: Combine the * ingredients to make a "French" dressing. This amount will be more than you need.
2. 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. )
3. When the kabocha is tender, cut into bite-sized pieces, and put in a bowl until the heat dissipates.
4. Once the kabocha has cooled, add the dressing and celery leaves, minced celery stalk (optional), and mix evenly.
5. Add mayonnaise to taste.
6. 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.