A German East-West dish that's great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent.
- 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
Recipe developed by Jackie Newgent, C.D.N., R.D.
- 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.