Macrobiotic Kabocha Squash Salad without Mayo

Macrobiotic Kabocha Squash Salad without Mayo

A macrobiotic kabocha squash salad. All of the ingredients are plant based, so it's healthy for you!


Kabocha squash
☆Soy milk
1 tablespoon
☆Olive oil
1 teaspoon
1/2 teaspoon
a dash
☆Pepper (coarse ground pepper, if available)
a dash


1. Cut the kabocha into bite-sized pieces. Place in a pot filled with cold water and boil (or steam) until tender. Drain and lightly mash while it's still warm (don't mash to a paste, there should be some lumps remaining).
2. Put the walnuts in a frying pan without oil. Roast over low heat, taking care not to scorch them. When crispy, remove from the frying pan and let cool.
3. Combine the ☆ ingredients in a separate bowl, and add to Step 1.
4. Roughly crush the walnuts from Step 2. Add to Step 3, mix lightly and your salad is done.

Story Behind this Recipe

I wanted to come up with a healthy recipe for kabocha salad, and decided to go the macrobiotic route.