Cold Soba Salad with Feta and Cucumber Recipe | Cooking | How To | Martha Stewart Recipes

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Cold Soba Salad with Feta and Cucumber

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    Everyday Food, January 2008
    • Prep Time 15 minutes
    • Total Time 15 minutes, plus chilling
    • Yield Serves 4
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    Ingredients

    • 1 package (8.8 ounces) soba (Japanese buckwheat noodles)
    • 1/2 English cucumber, peeled into long ribbons and thinly sliced
    • 1/4 head red cabbage, thinly sliced
    • 1 shallot, thinly sliced
    • 1 cup fresh parsley, chopped, plus more for garnish
    • 1/4 cup fresh lemon juice
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 4 ounces feta, crumbled

    Directions

    1. Cook soba according to package instructions. Drain.
    2. In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

    Recipe Reviews

    Reviews (2)

    • cdsommer
      28 Jul, 2011

      LOVED this, it was so good and so easy. Perfect for summer - it's so refreshing. Leftovers were great for lunch the next day, maybe even better. Wish nutritional content was included.
    • slburton3
      17 Mar, 2009

      Quick and tasty, an interesting mix of flavors.

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