Kabocha salad

Almond Pumpkin (kabocha) salad

Here is the free and easy recipe  for those who love Japanese style salad – Pumpkin with almond salad. Mayonnaise , fresh cream and sugar play the main role here. Just prepare more to keep in the freeze. The next day, you will get the tasty mixture of 3 ingredients mixed into the pumpkin. Try this out, and let me know if you like the cool Yummy taste then!

Almond Pumpkin (kabocha) salad

Ingredient : ( 4 servings):
-   250g pumpkin squash
-    3 tbsp mayonnaise
-    2 tablespoons fresh cream
-    1/2 teaspoon sugar

Preparations:
Peel the hard skin from the pumpkin, cut it into large bite-size pieces. Boil the pumpkin pieces with hot water until tender. Drain and allow to cool. Combine mayonnaise, fresh cream and sugar in bowl then add the pumpkin & toss well. Transfer the pumpkin to the serving plate and sprinkle with some almond slices if you preferred.

As for me, I like to prepare more to keep in the freeze and take the next day. The mixture of mayonnaise and creame into pumpkin squash is somehow… “Yummy” as the time goes..