Korean
Korean - Banchan
Danhobak Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 500g kabocha squash, seeded and sliced with skin on
- • 3 tbsp mayonnaise
- • 1 tbsp honey
- • 2 tbsp raisins
- • 2 tbsp walnuts, toasted and chopped
- • 1/4 tsp salt
Preparation Steps
1
Phase 1
Steam the kabocha slices 15 minutes until fork-tender.
2
Phase 2
Cool to room temperature, then cut the flesh into bite-sized chunks.
3
Phase 3
Stir together the mayonnaise, honey, and salt.
4
Phase 4
Gently fold the kabocha with the dressing, raisins, and walnuts.
5
Phase 5
Serve slightly chilled.