Kabocha Salad in Vinaigrette recipe
1/2 of a kabocha pumpkin
thinly sliced onion, to taste (1/4 small onion or less)
dab of grated garlic
1 tbsp apple cider vinegar
2 tbsp olive oil
1/4 tsp salt
pepper, white pepper preferable but anything ok
Thinly slice your onion and soak in water for 10-20 minutes. Then drain and squeeze dry. Cut your kabocha in half and scoop out the seeds. Then steam it until fork tender. Or, microwave.
Whisk your oil, vinegar, and seasonings including garlic. together, combine and mix with kabocha and onions. Enjoy!
DH doesn’t like kabocha, alas. But, I thought it was good.