You can enjoy pumpkin in any form: baked, boiled, fried, frozen, or raw. Nutritionists consider the raw option to be the best because fresh pumpkin flesh retains all the essential nutrients that nature has provided. On the other hand, cooking can strip the vegetable of a significant portion of B vitamins, reduce the levels of fat-soluble vitamins A, C, and E, and decrease the amounts of important minerals like copper, manganese, and potassium. If your digestive system can handle the high fiber content found in fresh pumpkin, then go ahead and make a salad with it. However, if you have gastrointestinal issues, it’s better to use roasted pumpkin flesh in your salad.
Ingredients (for 2 servings): 300 g pumpkin, 2 eggs, 60 g sour cream, 1 clove garlic, black pepper and salt to taste.
Peel the pumpkin and remove the seeds. Boil the eggs hard (for 10 minutes), then chop them into cubes after shelling. Pass the peeled garlic clove through a press. Mix the garlic with sour cream, pepper, and salt.
Grate the pumpkin flesh using a grater with long slots designed for shredding vegetables in Korean recipes. Add the eggs and the sour cream dressing to the pumpkin. Mix well and enjoy. It should be delicious!
Life Hack
When combining ingredients for salads, it’s important to consider the flavor and textural compatibility of the components. Harmonious combinations for pumpkin include pairings with eggs, cheese, honey, cinnamon, nutmeg, vegetable oil, thyme, and sea salt.