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Japanese Kabocha Pumpkin Salad

by Tomoko Kim

Salad ingredients:
1/2 Kabocha pumpkin (about 14 oz.) warm or chilled
2 vine ripened tomatoes
Daikon radish (4-5 oz.)
Green part of 1 green onion

Dressing Ingredients:
1/2 cup minced onions
1/4 cup chopped carrots
1 smal garlic cove
1/2 cup plus 2 tablespoons grapeseed oil
1/3 cup soy sauce
1/3 cup water
2 tbsp. lemon juice
1 tbsp. rice vinegar
2 tbsp. agave nectar
4 tbsp. sesame seeds (blend only 3 tbsp.)
1/2 tsp. mushroom powder

Salad Directions:

Cut Kabocha into hald and spoon out the seeds. Slice into thin half moons.

Add oil to frying pan and cook both sides on medium heat until softened.

Meanwhile, slice tomatoes into half moons and grate daikon into daikon oroshi

Arrange on plate with kabocha first, next with tomatoes and daikon roroshi, and sprinkle chopped green onions on top for color.

 

Dressing Directions:

Blend all dressing ingredients together, except onions and 1 tbsp. sesame seeds, for about 15 seconds or until smooth.

Add 1/2 cup minced onions and 1 tbsp. sesame seeds to dressing

Makes about 1.5 cups of dressing. Keep refrigerated. Should consume within 1-2 weeks.

Drizzle Japanese wafu dressing and enjoy!

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