Sweet and golden Japanese squash shines brightly in this creamy Kabocha Salad recipe with crunchy red onion and savory strips of ham. This beautiful chilled side dish is sure to become a new classic on your family dinner table.
One of my favorite autumn ingredients is kabocha with its golden color, sweet flavor, and smooth texture. It’s wonderful to use in all sorts of Japanese dishes like this Kabocha Salad. I grew up enjoying my mom’s delicious kabocha salad, and I’m eager to share my recipe so you can make it for those you love, too!
If you love kabocha squash, try my Japanese Simmered Kabocha, Kabocha Pork Stir Fry, and Japanese Roasted Kabocha Squash next!
What is Kabocha?
Kabocha (かぼちゃ, 南瓜) is a beloved Japanese winter squash known for its exceptional sweetness—a hybrid of sweet potato and butternut squash with a hint of roasted chestnut. The dark green outer skin is very tough, but once cooked, it becomes edible. Its flesh is bright orange and creamy and the texture is fluffy and tender.
Sometimes called kabocha squash or Japanese pumpkin, this ingredient is highly nutritious and a great addition to your diet for the season. You can easily find kabocha in the US these days—either at farmers markets or mainstream grocery stores. Japanese grocery stores actually carry kabocha year-round!
Table of Contents
Why I Love This Recipe
- Kabocha is sweet like candy without adding any sugar! Our family enjoys this vegetable in various dishes throughout the year, but we especially love this salad because it’s like a dessert in salad form.
- A few simple ingredients. This dish is so easy to put together with just a handful of creamy and crunchy ingredients and simple seasonings.
- Nutritious. Kabocha is high in beta carotene, vitamin C, vitamins B1 and B2, and more. It’s really good stuff!
- Vegetarian friendly. Skip the sliced ham to make this a vegetarian side dish.
Ingredients for Kabocha Salad
- Kabocha
- Red onion
- Ham
- Japanese mayonnaise
- Cream cheese spread
- Salt
- Black pepper
Find the printable recipe with measurements below.
Jump to RecipeSubstitutions
- Ham: Try bacon if you don’t have ham on hand. Simply cook the bacon until crisp, then crumble it or slice it into thin strips.
- Japanese mayonnaise: If you can’t find Japanese mayo, you can substitute American mayonnaise in this recipe.
- Cream cheese spread: You can swap it with creme fraiche for a similar flavor and creaminess.
- Kabocha: Do you have leftover boiled or simmered kabocha? Drain the cooked kabocha and repurpose it in this dish! If you want to use other types of squash, please see the FAQs below.
How to Make Kabocha Salad
Preparation
Step 1 – Cut the kabocha and remove the skin. Use a very sharp knife to cut the kabocha into wedges, then into large cubes. Lay each piece on its flat side and shave off the green skin with your knife.
Cooking
Step 2 – Steam the kabocha. To a steamer basket in a pot with a cup of water, add the kabocha in a single layer. Cover with a lid and steam for about 15 minutes. If a wooden skewer pierces the kabocha easily, it’s done cooking.
Assemble
Step 3 – Mash the kabocha and mix in the onions. In a bowl or a mortar and pestle, roughly smash the kabocha; leave some chunks for texture. Then, mix in the sliced red onions.
Step 4 – Season the salad. Sprinkle in the salt and ground black pepper. Add the Japanese mayo and cream cheese spread and mix to incorporate well. Mix in the strips of ham now, if using.
Step 5 – Serve chilled. Cover the salad and refrigerate it for at least 1 hour. Serve chilled on individual plates. I like to garnish it with parsley sprigs for a refreshing color contrast.
Nami’s Recipe Tips
- Cook with care – Kabocha salad is simple to make with only a few ingredients, so every element counts. I recommend that you choose fresh and good-quality ingredients, steam the kabocha perfectly, and season the dish carefully. Don’t forget to check the flavor!
- Microwave the kabocha to make it easier to cut – Kabocha has really hard skin. It requires a razor-sharp knife and strong force to cut it open, so please be extra careful. If you hesitate to cut it, I recommend microwaving it first for 30 seconds (1000W) to soften it. This is a common technique used by home cooks in Japan that works well.
- Peel the skin to showcase the orange flesh – I know, this may seem like a lot of work. However, I encourage you to take the time to peel away the dark green skin. You’ll be rewarded with a vibrant golden dish for a beautiful presentation. I use a very sharp knife to make this task easier.
- Steam the kabocha in a single layer. This promotes even cooking. I place the kabocha pieces on all surfaces of the steamer basket, even on the sides that curve up.
Variations and Customizations
While kabocha salad in my household has remained pretty much the same over the years, I encourage you to customize it with your favorite add-on ingredients, spices, and herbs. I welcome you to share in the comments below with our readers if you get to try any variations!
- Add other crispy vegetables. It might seem strange to pair smooth mashed kabocha with crunchy ingredients. I understand. But trust me, it gets boring eating mushy food after a while. I find crunchy vegetables a necessity in this creamy and velvety dish because they provide a crisp and refreshing counterpoint. Thinly sliced cucumber works well, too. Sprinkle with salt and draw the moisture out for a crunchy texture!
- Use reduced-fat options. You can reduce the amount of cream cheese and replace it with Greek yogurt for a lighter version.
- Try raisins. A traditional Japanese kabocha salad includes raisins and that’s how my mom used to make it. It’s an additional sweet element that’s also nutritious!
- Vegan/vegetarian versions. You can use vegan mayonnaise and vegan cream cheese to make this recipe and use nuts instead of ham.
What to Serve with Kabocha Salad
This versatile side dish complements a variety of meals, from proteins and sandwiches to cookout favorites and comforting classics. I think it’s perfect for any occasion, including a holiday buffet!
- Smoked Miso Butter Turkey Breast – Just in case you’re looking for holiday meal inspiration, this turkey recipe is a good one to serve with kabocha salad.
- Karaage – Classic Japanese fried chicken goes well with kabocha salad in the bento box.
- Use it as a sandwich filling – I love Japanese sandwiches filled with leftover kabocha salad or potato salad!
Storage Tips
To store: Keep the leftovers in an airtight container and store them in the refrigerator for 2–3 days. If you use Greek yogurt as a substitute, eat it sooner as it releases liquid.
To freeze: You can freeze the kabocha salad in an airtight container for up to 3 weeks. Thaw in the refrigerator overnight, then enjoy it chilled.
Frequently Asked Questions
While this dish keeps for about 2–3 days in the refrigerator, you can also freeze it for 3 weeks, so it’s perfect for making ahead of time. When you’re ready to serve, thaw it in the refrigerator overnight, then enjoy it chilled.
You can, but two things to remember: 1) They are not as sweet as kabocha. So flavor-wise, it won’t be the same. 2) They have more moisture than starchy kabocha. Therefore, dry roast them instead of steaming them. This will prevent absorbing significantly more moisture and dealing with wet flesh.
I’ve tried both ways, but it’s much easier to peel the tough green skin off when it’s uncooked. After the kabocha is cooked, the flesh and skin get more fragile and mushy, smudging the beautiful orange color.
More Kabocha Recipes
If you love kabocha, you’re in for a treat with these irresistible kabocha dessert recipes.
Kabocha Salad
Ingredients
- ½ kabocha squash (2.4 lbs, 1 kg with seeds)
- ½ red onion (5 oz, 160 g)
- 5 slices ham (3 oz, 90 g; optional)
- 2 Tbsp Japanese Kewpie mayonnaise
- 2 Tbsp cream cheese (I use cream cheese spread that comes in a tub that's easy to mix)
- ¼ tsp Diamond Crystal kosher salt (plus a pinch for salting the onion)
- ⅛ tsp freshly ground black pepper
Instructions
- Gather all the ingredients. Please note that this recipe requires a chill time of at least 1 hour.
- Use a spoon to remove the seeds from ½ kabocha squash. Use a razor-sharp knife to cut the kabocha half into 2-inch wedges; I cut mine into 4 wedges. Cut the wedges into roughly 2-inch cubes; it doesn't need to be exact as you'll be mashing it later. Tip: If your kabocha is very hard to cut, you can microwave it for about 30 seconds (1000W) to soften it slightly. For more information, read my post How To Cut a Kabocha Squash.
- Next, peel the green skin from the kabocha cubes: Lay each wedge on its flat side and slice or shave off the peel with your knife.
- Set a steamer basket in a large pot (I use a Dutch oven). Pour 1 cup water into the bottom of the pot.
- Add the peeled kabocha pieces to the steamer basket in a single layer for even cooking. I use all the surface area of the steamer basket, even the curved sides. Cover the pot with a lid and bring the water to a boil over medium-high heat. Lower the heat to maintain a simmer and steam for 15 minutes (depending on the size of your kabocha pieces).
- Meanwhile, cut ½ red onion into thin slices. Sprinkle with a pinch of salt and rub it into the onion until it wilts a bit.
- Squeeze out the liquid from the onion slices with your hands and set aside.
- Cut 5 slices ham (optional) into thin strips.
- After 15 minutes, check if the kabocha is cooked. If a wooden skewer pierces the kabocha easily, it's done. Transfer the kabocha to a bowl or a mortar and pestle.
To Assemble the Salad
- Roughly smash the kabocha with the pestle, leaving some chunks for texture.
- Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Add the red onion slices to the bowl and mix well.
- Add 2 Tbsp Japanese Kewpie mayonnaise and 2 Tbsp cream cheese. I measured the cream cheese spread using a cookie scoop. Mix with the kabocha to combine.
- Add the strips of ham (optional) and mix.
- Cover the salad with plastic wrap and chill in the refrigerator for at least one hour. When you're ready to serve, I recommend adding some cream cheese streaks here and there on the top for decoration.
To Serve
- Serve the chilled salad in individual bowls. I like to garnish with a sprig of parsley.
- Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days or in the freezer for 3 weeks. Thaw in the refrigerator overnight, then enjoy it chilled.
