A nutritious and flavorful salad made with kalabasa and nuts!
In a big bowl, place in all your kalabasa slices and onion slices, sprinkle with salt, and cover with water. Let it sit for 2 hours
In a pot, simmer white vinegar and sugar until sugar is dissolved, place in mustard seed, celery seed, and turmeric, and continue to simmer.
Once done, in a mason jar/ jar stuff with as much kalabasa slices and onions, pour in vinegar mixture until everything covered. Store in fridge and let it pickle for at least 72 hours/ 3 days
After pickling the kalabasa, separate form the brine then roast it in an oven for 20 minutes, or until kalabasa has browned and softened. Set aside
In a bowl, mix all the dry stuff and stir it together. Add the wet ingredients and mix until well incorporated. Let the mixture rest for half an hour until it becomes a solid dough.
Spread the dough flat onto a piece of baking paper. Add another piece of baking paper on top. Flatten the dough with a baking roll or the like.
Transfer the dough on a baking pan. Bake for approx. 30-45 minutes at 175°C (350°F). If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.
Take it out of the oven, remove the baking paper and allow it to cool. Break it gently into bits the sizes you prefer. Set aside
Combine all the ingredients in a bowl. Season with salt and pepper. Set aside
Serving Size 4-5
Servings 0