Delightful Kabocha Squash and Sweet Potato Salad

Delightful Kabocha Squash and Sweet Potato Salad

This a nutrient-rich salad with carrots. The black pepper gives it a nice kick.

Ingredients: 4 or more servings

Kabocha squash
Sweet potato
○ Water
3 tablespoons
○ Olive oil
1 tablespoon
◆ Vinegar
1 tablespoon
◆ Salt and pepper
to taste
◇ Soy milk
2 tablespoons
◇ Mayonnaise
2 or more tablespoons
◇ Black pepper
to taste


1. Cut the sweet potato into quarters, then into 5 mm slices, and soak in water. Cut the kabocha 5 mm thick, and quarter the carrots into 3 mm chunks.
2. Combine and mix the well-drained sweet potato, kabocha, and carrots with the ○ ingredients in a heat-resistant dish with a lid, and heat in the microwave for 10-12 minutes until tender.
3. When the vegetables are cooked through, drain the excess water and roughly mash while still hot. Season with the ◆ ingredients and chill in the refrigerator to allow the flavors to blend.
4. Mix together the ◇ ingredients, if necessary, season with salt and pepper to taste, then it's ready to serve.
5. <2/15/11> My apologies. I changed the cooking method in Step 2 from a pressure pan to a microwave. But it's quicker to cook in a pressure pan.

Story Behind this Recipe

I came up with this to help speed up my digestion. It's a delightful salad with olive oil for sweet potato lovers.