Kabocha Salad
Kabocha Sesame Salad (Japanese Style)
This Kabocha Sesame Salad is an easy, creamy, and nutty Japanese side dish that comes together with just a few pantry ingredients. Sweet kabocha squash is tossed in a rich sesame dressing made with ground sesame seeds, soy sauce, sugar, and mayonnaise—simple, comforting, and incredibly satisfying.
It’s one of those classic Japanese home recipes that feels special but takes very little effort. Perfect for busy weekdays, bento boxes, or as a make-ahead side for dinner.
Why You’ll Love This Kabocha Sesame Salad
Easy & quick: Ready in about 20 minutes
Creamy without being heavy
Nutty sesame flavor pairs perfectly with sweet kabocha
Kid-friendly (my kids love the natural sweetness!)
A great Japanese-style side dish for any meal
What Is Kabocha?
Kabocha is a Japanese pumpkin with a naturally sweet flavor and creamy texture. It holds its shape well after cooking, making it perfect for salads like this one. If you enjoy Japanese home cooking, kabocha is a must-have ingredient.
Tips for the Best Flavor
Grind roasted sesame seeds fresh using a mortar and pestle for the most aroma and depth of flavor
Let the kabocha cool slightly before mixing to keep the texture intact
Adjust sweetness by adding a little more sugar if your kabocha is less sweet
Adjust the creaminess with mayonnaise
RECIPE
Servings: 3-4
Time: 20 min
Ingredients:
1/2 small kabocha
3 tbsp sesame seeds
1/2 tbsp soy sauce
1/2 tbsp sugar
2 tbsp japanese mayonnaise
Instructions:
Cook the Kabocha
Cut the kabocha into bite-sized cubes.
Place them in a pot and add enough water to cover the kabocha.
Bring to a boil and cook for about 10 minutes, or until the kabocha is tender but not falling apart.
Drain well.
Make the dressing
In a bowl, add the ground sesame seeds, sugar, and soy sauce.
Mix until well combined and fragrant.
Mix Everything Together
Add the cooked kabocha and mayonnaise to the bowl.
Gently mix until the kabocha is evenly coated with the creamy sesame dressing.
My Kitchen Tool:
FAQ
Can I make this ahead of time?
Yes! This salad stores well in the fridge for up to 2–3 days. It’s perfect for meal prep or bento boxes.
Do I have to peel kabocha?
No - kabocha skin is completely edible and softens when cooked. It also adds color and nutrients.
What can I substitute for Japanese mayonnaise?
You can use regular mayonnaise, but Japanese mayonnaise has a richer, slightly tangier flavor that works best in this recipe.
Can I make it vegan?
Yes! Use a vegan mayonnaise alternative and check that your sugar is vegan-friendly if needed.
Can I use pre-ground sesame seeds?
You can, but freshly ground sesame seeds will give a much more aromatic and nutty flavor.
