Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper


A German East-West dish that's great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent.
Course Salad
Servings 6


  • 1/3 cup German seasoned vinegar
  • 1/3 cup finely diagonally-sliced scallions green and white portions
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup German Acacia honey
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon Asian garlic-chili pepper sauce or to taste
  • 1 9-ounce package German spaetzle
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/3 cup drained German barrel red cabbage
  • 1/3 cup very thinly sliced fresh snow peas
  • 1/3 cup very thinly sliced yellow or red hothouse sweet bell pepper
  • 1/3 cup drained thinly sliced German baby corn optional
  • fresh chopped cilantro for garnish


  • Combine vinegar, scallions, soy sauce, honey, gingerroot and garlic-chili pepper sauce in a small bowl; whisk and set aside.
  • Cook spätzle in boiling water according to package directions, or until tender; drain well. Immediately toss spätzle with the sesame oil. Once coated, add the sauce mixture and toss again. Chill.
  • Just before serving, toss the cool or room temperature spätzle with sesame seeds. Then stir in cabbage, snow peas and bell pepper.
  • (Alternatively, measure the cabbage, snow peas and bell pepper into three separate bowls. Add 1/3 of the spaetzle into each bowl and toss.
  • Serve "small plate" style in three separate mounds. Garnish with cilantro, if desired.
Recipe developed by Jackie Newgent, C.D.N., R.D.