Kabocha Salad (Korean Pumpkin Salad)

Creamy Korean kabocha salad made with tender steamed pumpkin, honey, mayonnaise or yogurt, and crunchy pecans. A slightly sweet Korean side dish that can be served warm or chilled.

Course Salad, Side Dish

Cuisine Korean

Diet Gluten Free, Vegetarian

Keyword danhobak salad, kabocha salad, kabocha squash salad, korean kabocha salad, korean pumpkin salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 187

Author Hyegyoung K. Ford

Ingredients

1 ½ lb (700 g) whole kabocha squash
2 tbsp (30 ml) mayonnaise or Greek yogurt
2 tbsp (30 ml) heavy cream added gradually, or as needed
1-2 tbsp (15–30 ml) honey
¼ tsp (1.5 g) salt
⅓ cup (35 g) chopped pecan

Instructions

Prepare the squash. Wash the kabocha thoroughly, cut it in half, and remove the seeds. Keep the skin on and cut the squash into even-sized wedges.
Steam until tender. Arrange the wedges in a steamer and steam for 5–10 minutes, or until a chopstick slides easily through the thickest part. Cooking time may vary depending on the size of the wedges.
Mash and mix. Transfer the cooked kabocha to a bowl, draining away any excess moisture. Mash gently, leaving a few small chunks for texture. Stir in the mayonnaise or Greek yogurt, honey, and salt. Add the heavy cream gradually until the salad is creamy but thick enough to hold its shape.
Finish and serve. Taste and adjust the seasoning, then fold in the chopped pecans. Serve slightly warm or refrigerate until chilled.

Notes

Recipe Notes

Texture: The salad should be creamy but not runny. Add the heavy cream gradually and adjust the amount depending on the moisture in your kabocha.
Optional additions: Add raisins or dried cranberries for extra sweetness and color.
Presentation: Chill the salad until firm enough to scoop, then use an ice cream scoop to form neat portions.

Nutrition