Sweet golden Kabocha Salad (Japanese pumpkin) with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo. This beautiful salad could be your new classic on the holiday table. 

Kabocha Salad

INGREDIENTS

• 1 lb kabocha (squash/pumpkin) (454 g)
• 1 Persian/Japanese cucumbers (or 1/2 of an English cucumber)
• ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 2 slices bacon
• 3 Tbsp Japanese mayonnaise
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Scoop the kabocha seeds with a spoon and discard them and cut into 1-inch slices.
3. Remove the kabocha skin and cut into 1-inch cubes.
4. Put the kabocha in a saucepan and cover with water. Boil the kabocha until soft.
5. Drain water and mash half of the kabocha. It’s better to leave some big chunks unmashed for texture.
6. In a frying pan, cook bacon slices over medium-high heat until crispy. Drain excess oil on the paper towel and then cut into small pieces.
7. Partially peel the cucumber lengthwise so that it will look like a stripe pattern and then thinly slice it.
8. Put the cucumber slices in a bowl and sprinkle salt. Massage and cucumber and let it stand for 5 minutes. Then squeeze water out.
9. Combine all the ingredients together in a bowl. Add mayonnaise and freshly ground black pepper. Mix all together. Serve it cool or at room temperature.
10. Enjoy it on the same day, or store in the refrigerator and eat within 24 hours.

https://www.justonecookbook.com/kabocha-salad/