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
Cook soba according to package instructions. Drain.
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.
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