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Under 30 Minutes

Cold Soba Salad with Feta and Cucumber

This is a very hearty salad that can be a meal in itself in just 15 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January 2008


  • 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


  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.

Cook's Notes

Buckwheat noodles are not always gluten-free; check the box.


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