Enjoy Kabocha Salad, a creamy and flavorful Korean pumpkin dish made with tender kabocha squash and crunchy pecans. This easy-to-make salad is perfect as a side for fall meals.

Kabocha salad made with mashed kabocha and pecan

Korean Kabocha Salad

When autumn arrives, I crave the rich flavors of Korean pumpkin, especially in this delicious kabocha salad. I first tasted it at a hotel in Korea years ago and loved it so much that I recreated it at home.

It became a favorite, so I even added a version of it to my cookbook, Korean Cooking Favorites. If you think of the popular Korean potato salad as a spring dish, then kabocha salad is its fall and winter counterpart.

Creamy Kabocha salad as a Korean pumpkin recipe.

It features mashed kabocha squash, made creamy with mayo or Greek yogurt, a touch of honey for sweetness, and crunchy pecans. For extra flavor, add dried raisins.

Unlike the Japanese version, the Korean style keeps the skin, which becomes tender when steamed and adds color and texture to the salad.

Kabocha squash cut in half showing seeds inside.

Kabocha Squash

Kabocha squash, also known as Japanese pumpkin or sweet pumpkin (dan-hobak, 단호박) in Korea, has a sweet, nutty flavor and a dense, creamy texture that’s perfect for both savory and sweet dishes. Its natural sweetness makes it a favorite in Korean cooking, especially during fall and winter.

While there are many ways to prepare kabocha, steaming is best for this salad. It preserves the nutrients and enhances its sweetness. Steaming also softens the skin, so you can include it in the salad for added nutrients and to reduce waste.

Check out my Korean pumpkin porridge and Kabocha squash soup recipes for another way to use kabocha squash in Korean cuisine.

Ingredient you’ll need

Recipe ingredients for kabocha salad (Korean pumpkin salad)
  • Kabocha Squash: This is the star of the dish. Look for firm and deep green color.
  • Mayonnaise or Greek Yogurt: These add creaminess to the salad. Mayonnaise brings a rich flavor, while Greek yogurt offers a slight tang do the salad.
  • Honey: A touch of natural sweetness that balances the savory elements.
  • Heavy Cream: For added richness and a smooth texture, making the salad more indulgent.
  • Pecans and other optional addition: These give the salad a delightful crunch, adding a layer of complexity to its texture.
    • Raisins or cranberries make for great optional additions, infusing the salad with additional sweetness and a splash of color.

How to Make Korean Kabocha Salad

Clean the skin thoroughly. Slice the squash in half using a sharp knife, then scoop out the seeds. Leave the skin intact and cut the squash into wedges.

Arrange the slices in a steamer and cook for 5-10 minutes. They are ready when a chopstick easily slides through a piece.

Mash the kabocha in a large bowl, skin included, leaving some chunks. Mix in the mayonnaise or Greek yogurt, honey, and cream. Add more cream for extra smoothness. Season with salt to taste and stir in the chopped pecans for crunch.

Kabocha squash salad is presented in a serving bowl.

Serving Suggestions

This delicious kabocha salad is usually served chilled as a side dish in Korean meals (though you can enjoy it warm, too). For an attractive presentation, use a large cookie or ice cream scoop to form it into neat balls.

You can also use this salad as a sandwich filling—just spread it between slices of bread like an egg salad. The chilled version works best for this.

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Kabocha salad (Korean pumpkin salad) made with kabocha squash

Kabocha Salad: Easy Korean Pumpkin Salad

Enjoy Kabocha Salad, a creamy and flavorful Korean pumpkin dish made with tender kabocha squash and crunchy pecans. This easy-to-make salad is perfect as a side for fall meals.
5 from 1 rating

Ingredients

  • 1 1/2 lb (700 g) kabocha sqush
  • 2 tbsp mayonnaise, or Greek yogurt
  • 2 tbsp heavy cream, or more
  • 1-2 tbsp honey
  • 1/4 tsp salt
  • 1/3 cup chopped pecan

Instructions 

  • Prep the Kabocha Squash: Wash the skin thoroughly. Cut the squash in half and remove the seeds. Keep the skin on and slice the squash into wedges.
  • Steam Kabocha: Place the slices in a steamer and steam for 5-10 minutes. You'll know it's done when you can easily poke a chopstick through a slice.
  • Mash and Mix: In a large bowl, roughly mash the kabocha, skin and all. It's okay to leave some chunks. Stir in mayonnaise or Greek yogurt, honey, and heavy cream. For a creamier texture, feel free to add a bit more cream. Season with salt according to your taste. Mix in the chopped pecans for crunch.
  • Serving Options: You can serve the salad warm, or you can chill it in the fridge until you're ready to eat. See note below for presentation tip!

Notes

  • Optional Additions: Raisins or cranberries can infuse the salad with additional sweetness and a splash of color.
  • For an eye-catching presentation, consider using a large cookie (or ice cream) scoop to form the salad into neat balls on your serving plate.
Calories: 140kcal, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 133mg, Potassium: 429mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1630IU, Vitamin C: 14mg, Calcium: 40mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.