Egg and Dairy-free Tasty Kabocha Salad

Egg and Dairy-free Tasty Kabocha Salad

I make this for my child who has allergies. It won't dry out, even if you let it sit for a while or don't use mayonnaise.

Ingredients: 4 servings

Kabocha squash
Canned tuna
1 can
Whole corn
as needed
Soy milk
as needed
Olive oil
1 tablespoon
Salt and pepper
a small amount


1. Remove the seeds and fibrous part of the kabocha. Wash the surface and cut into small pieces. Leave the skin on - it's more nutritious!
2. Put the kabocha pieces in a heatproof bowl with a tablespoon of water (not listed). Wrap it loosely and microwave it at 600 W for 4-5 minutes.
3. Mash it up and add the olive oil. Add the soy milk until it becomes smooth.
4. Mix in the corn and drained tuna, then season with salt and pepper to finish.

Story Behind this Recipe

I wanted to make a tasty kabocha salad for my child who can't eat mayonnaise and is allergic to eggs.