Japanese pumpkin salad
4 servings
Prep: 20 mins,
Cooking: 35 mins
With chestnuts, celery, mushrooms and pumpkinh- this is certainly a culinary delight.
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Ingredients (14)
1 | pumpkin — or butternut, peeled, deseeded and quartered |
250 g | chestnuts — frozen or tinned |
1 | red pepper — very finely chopped |
2-3 | celery stalks — thinly sliced lengthways |
150 g | mushrooms |
1/2 | cucumber — diced |
olive oil — extra virgin | |
sea salt and freshly ground black pepper — to taste | |
1 | fresh ginger — grated |
2-3 cloves | garlic — peeled and crushed into a paste |
1 Tbs | poppy seeds |
4 Tbs | sesame seeds — toasted |
4 Tbs | fresh chillies — 573 |
3 Tbs | soy sauce — dark |
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