Mustard Pumpkin Salad with Coconut Bacon
Two things about this dish…
1. I found a Kabocha pumpkin!
2. I made coconut bacon for the first time!
Well, I’ve been looking for Kabocha pumpkin for a while and I was so happy when I finally found it at one of the local grocery stores. Who knew! I almost gave up when I couldn’t find it at the farmer’s market where almost every vendors were selling a dozen kinds of squashes and pumpkins.
Japanese Kabocha pumpkin is very different from the pumpkins or squashes you find tin the U.S. It’s much drier and sweeter, and its dark orange color is so pretty.
It’s funny when I was in Japan I never craved for Kabocha, but now I have to have it at least once this time of the year.
The other thing I have to mention about this dish is the coconut bacon.
Sarah recently left a comment on one of my blog posts and when I went to her blog I found coconut bacon in one of her old posts.
I had never seen anything like it before and it looked so interesting. I had to try making some myself.
I did some research and my resulting recipe is a bit different from hers, but I still want to thank her for introducing me to this cool idea!
2 stalks celery, chopped
1 tablespoon finely chopped onion
mustard dressing
– 1 tablespoon white vinegar
– 1 tablespoon maple syrup
– 1 tablespoon grain mustard
– 1/2 tablespoon canola oil
– salt and pepper
green onion, chopped
2 tablespoons coconut bacon (recipe below)
Coconut Bacon (adapted from this recipe)
– 2 cups unsweetened coconut large flakes
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1.5 tablespoons liquid smoke
1. Make coconut bacon. Combine soy sauce, maple syrup, and liquid smoke. Pour the mixture over coconut flakes. Place the coconut flakes on a parchment paper lined pan in a single layer. Cook in the oven at 350 F. for about 14 minutes or until crispy. Flip half way. Let them cool.
2. Cook Kabocha in boiled water until cooked through. Do not overcook. Let it cool.
3. Make dressing. Combine all the ingredients.
4. In a big bowl put Kabocha, celery, and onion. Pour the dressing. Mix well.
5. Serve with green onion and coconut bacon.
ココナッツベーコンのせマスタードかぼちゃサラダ
先日日本食料品店で探した時は見つからなかったかぼちゃ。
なんと近くのスーパーで見つけました~!
一つのかぼちゃで、4品作る予定。
今日一日で3品作りましたよ~。
まず今日アップしてるのは、サラダ。
マヨネーズを使わず、甘めのマスタードドレッシングで和えたもの。
仕上げに、ココナッツで作ったかりかり“ベーコン”をのせて出来上がり。
このココナッツベーコン、初めて作ってみましたが、すっごく美味しいんです。
テリーなんて、ココナッツ苦手なくせに、コレ、いっぱいつまみ食いしてました。
それにしてにかぼちゃ、やっぱり美味しい。
アメリカでかぼちゃが食べられるなんていい時代になりました~(笑)。
インスタグラムもやってます。よかったらチェックしてみてくださいね。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!