Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mayo-free! sweet potato and kabocha squash salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Mayo-Free! Sweet Potato and Kabocha Squash Salad is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Mayo-Free! Sweet Potato and Kabocha Squash Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most.
To begin with this particular recipe, we must first prepare a few components. You can have mayo-free! sweet potato and kabocha squash salad using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Prepare 200 grams Kabocha squash (peeled)
- Make ready 200 grams Japanese sweet potato
- Take 30 grams Raisins
- Get 30 grams Sliced almonds
- Get 300 ml Milk
- Prepare 1 tbsp Honey
- Prepare 1 tsp Cinnamon powder
- Prepare 1 optional Cream cheese (if you like)
Whisk mustard with apple cider vinegar for a sweet and tart alternative to your traditional salad dressing. Balsamic vinegar has such a sweet taste that just a tiny teaspoon will excite your taste buds and have you yearning for more. Pair with a big green salad or drop a big spoonful on a collard green leaf for a burrito. Kabocha Salad with kalabasa squash, carrots, and raisins tossed in mayo and topped with chopped walnuts.
Steps to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Dry roast the sliced almonds in a frying pan or bake at 170℃ for 15 minutes. Peel the sweet potato and cut into bite-size pieces. Cut the unpeeled kabocha into bite-size pieces. Microwave the potatoes and kabocha for about 3 minutes covered in plastic wrap.
- Simmer the potatoes and kabocha for about 10 minutes in milk just about enough to cover (about 300 ml). Do so over low heat and partially cover with a lid to prevent it from boiling over. Stir occasionally to prevent scorching. Simmer until a bamboo skewer pierces through easily.
- Remove lid and stir the mixture with a rice paddle or rubber spatula, lightly mashing over low heat. Once it becomes creamy and soft, add honey and cinnamon powder and let some of the liquid evaporate. Make sure to keep stirring, since it's easy to burn it. The texture should be fairly loose and soft at this point.
- Turn off heat and add the raisins and almonds. It'll harden as it cools, so it's fine for the mixture to be slightly loose. It's done once it cools.
It has a creamy texture and sweet taste that's like a cross between sweet potatoes and butternut squash. Other than being exceptionally tasty and versatile, the squash is also a good. It's hard to beat a classic potato salad made with creamy mayonnaise. But good news for the mayo-averse: The winning combination of potatoes and mayo isn't where this backyard barbecue favorite ends. There are a number of condiments that work equally well as a potato salad dressing.
So that’s going to wrap this up with this exceptional food mayo-free! sweet potato and kabocha squash salad recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
