Pumpkin Salad

Name: Pumpkin Salad
Yield: 817 g
Ingredients: whole grain mustard 30 g; carrot râpée 80 g; cheongyang chili pepper 20 g; raw cabbage 200 g; krab stick 90 piece; steamed pumpkin 217 g; boiled egg 180 piece

609 kcal

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Ingredients

Main ingredients

whole grain mustard 30 g
carrot râpée 80 g
cheongyang chili pepper 20 g
raw cabbage 200 g
krab stick 3 piece
steamed pumpkin 217 g
boiled egg 4 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.64 g 41%

Protein 42.57 g 27%

Fat 22.14 g 32%

Serving size 817g

Cooking steps

1

Wash the pumpkin thoroughly, peel it, and cut it into bite-sized pieces.
2

Place the sliced pumpkin in a steamer and steam for 15-20 minutes.
3

Transfer the cooked pumpkin to a bowl and mash it.
4

Finely chop onions, cucumbers, and apples, then add them to the bowl.
5

Add mayonnaise, salt, and pepper, and mix everything evenly.
6

Place the finished pumpkin salad on a plate to serve.

Pumpkin Salad

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