2 pounds Kabocha Squash, steamed, peeled and cut into ½” cubes
2 2/3 cups Curry Nuggets, halved
2/3 cup Carrots, peeled and thinly sliced
2/3 cup Red Onion, peeled and thinly sliced
1 quart Celery, cut into ½” pieces
2 Tbsp. + 2 tsp. Cilantro, chopped
2/3 cup Coconut Milk
2 Tbsp. + 2 tsp. Lime Juice
1/3 tsp. White Pepper
1/3 tsp. Chili Flakes
1 tsp. Salt
Prep the Squash:
Cut squash in half, from top to bottom, and remove the seeds and soft fiber from the middle.
Steam squash halves in a steamer, or in a pot with about 1” of water, until flesh is tender.
It’s done when you can easily poke a skewer or chopstick through the rind.
Run squash under cold water to cool.
Peel and cut the squash into ½” cubes.
Prepare all other vegetables.
In a small bowl, whisk together all dressing ingredients.
Combine all ingredients and dressing in a large bowl and mix gently.