Best 4 German Pumpkin Noodle Salad Recipes

German pumpkin noodle salad is a colorful and flavorful dish that is perfect for potlucks, barbecues, or a light summer meal. The salad is made with egg noodles, roasted pumpkin, red cabbage, and a tangy dressing made with apple cider vinegar, Dijon mustard, and honey. The combination of sweet pumpkin, crunchy cabbage, and tangy dressing makes for a salad that is both satisfying and refreshing. In this article, we will provide you with the best recipe for German pumpkin noodle salad, ensuring that you can create a delicious and authentic dish that will be enjoyed by all.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC GERMAN POTATO SALAD

Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories Salad Potato Salad Recipes No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

GERMAN SHRIMP PASTA SALAD

German Shrimp Pasta Salad image

This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

Provided by Liquid Kitten

Categories Shrimp Salad

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package elbow macaroni
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons white sugar
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ cup olive oil mayonnaise (such as Hellman's®), or more as needed
½ lime, juiced
1 teaspoon salt, or to taste
2 stalks celery, diced
½ onion, diced
freshly ground black pepper to taste
2 (6 ounce) cans small shrimp, drained

Steps:

Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
Gently fold in shrimp in the last fold before serving.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.9 g, Cholesterol 77.7 mg, Fat 7.7 g, Fiber 2.2 g, Protein 17.2 g, SaturatedFat 0.3 g, Sodium 1366 mg, Sugar 5.1 g

GERMAN HOT NOODLE SALAD

German Hot Noodle Salad image

Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. -Gordon Kremer, Sacramento, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked wide egg noodles
3 bacon strips, diced
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup cold water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons minced fresh parsley

Steps:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

Nutrition Facts : Calories 198 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

GERMAN NOODLE SALAD

German Noodle Salad image

An easy recipe that I got from a real German! LOL! This is a simple and traditional German dish and every family has their own recipe. It can be prepared for the next day's picnic or barbecue. Its perfect with fried fish or meat, served with a cold beer. You can experiment with some additional or other ingredients, depending on what you want to serve with it. Enjoy!

Provided by Nif_H

Categories German

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pasta noodles, cooked as directed and cooled (fusilli)
1/3 cup mayonnaise (or more)
2 -3 green onions, finely chopped
5 -6 gherkins, finely chopped (reserve pickling vinegar)
2 -3 eggs, hard boiled, cooled and chopped into tiny pieces (slice some for decoration if you like)
1/4 cup fresh parsley, finely chopped

Steps:

Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.

Tips:

Choose the right pumpkin: Use a sugar pumpkin or a Hokkaido pumpkin, as they are both sweet and have a firm texture that holds up well in salads.
Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and makes it more flavorful. Be sure to roast the pumpkin until it is tender and slightly caramelized.
Make the dressing ahead of time: The dressing for this salad can be made up to 3 days in advance. This makes it a great option for meal prep.
Use a variety of nuts and seeds: This salad is a great way to use up leftover nuts and seeds. Feel free to add your favorites, such as walnuts, pecans, almonds, sunflower seeds, or chia seeds.
Add some fresh herbs: Fresh herbs, such as parsley, cilantro, or basil, add a pop of color and flavor to this salad. Add them just before serving for the best flavor.

Conclusion:

German pumpkin noodle salad is a delicious and healthy salad that is perfect for fall. It is made with roasted pumpkin, noodles, a tangy dressing, and a variety of nuts and seeds. This salad is a great source of vitamins, minerals, and fiber. It is also a good source of protein, thanks to the nuts and seeds. German pumpkin noodle salad is a delicious and satisfying meal that is perfect for lunch or dinner. It is also a great side dish for roasted chicken or fish.