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Get the content and creative tools you need with an All-in-One plan and your first month free. Federal government websites always use a . Before sharing sensitive information online, make sure you’re on a . 29557 single-format-standard wp-custom-logo theme-astra woocommerce-no-js wp-schema-pro-2. 3 cp_aff_false fl-theme-builder-footer fl-theme-builder-footer-footer fl-theme-builder-header fl-theme-builder-header-header fl-theme-builder-singular fl-theme-builder-singular-post ast-desktop ast-page-builder-template ast-no-sidebar astra-3. I’m going to show you how to make my Japanese-style pumpkin salad recipe! This Japanese pumpkin salad recipe is gluten-free, soy-free, nut-free, and vegan!

Pumpkin salads are perfect for lunch or appetizers! You only need 4 ingredients to make this salad as most of the flavor comes from the natural sweetness of the pumpkin. To make a Japanese pumpkin salad, you’ll want to use a sweet pumpkin such as Japanese Pumpkin, Kabocha Squash, or Kent Pumpkin. Today, I used kabocha squash since it was available at my local grocery store. So you can use whatever is available for you. The fastest way to cook your sweet pumpkin of choice is to microwave for around 2 mins to soften, cut it in half, scoop out the insides, cut it into wedges and steam them in a steamer or over boiling water for 15-20 mins until soft enough for a fork to go in easily. Then, it’s perfect for your salad.

If you don’t have cucumber, you can substitute it with some diced red onion. If you don’t have chickpeas, simply omit or use white beans. 2 minutes until soft enough to cut through relatively easily. If it’s too hard to cut, microwave it for another minute. Using a spoon, scoop out the insides. Place the pieces into a steamer and steam for about 15-20 minutes or until soft enough for a fork to go in easily.

The skin is edible and also relatively soft, so feel free to eat the skin as a healthy snack. Add the mashed chickpeas, julienned cucumbers, vegan mayonnaise, and salt into the large bowl and mix everything together until thoroughly mixed. You can also use it as a filling for a sandwich or a wrap or as a topping for toast or crackers. You can keep it in a tightly sealed container in the fridge for up to 3-4 days. This Japanese pumpkin salad is a popular side dish using Japanese pumpkin or kabocha squash!

Please check your entries and try again. Your all-in-one bundle to becoming the ULTIMATE cheap lazy vegan! All the recipes, tips, and advice that you need to thrive as a vegan! I can’t believe how delicious this is. Sign up for our newsletter for the latest sustainability stories and green living inspiration. Almond Milk: Which Is More Environmentally Friendly?