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
- 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.
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.
Quick and tasty, an interesting mix of flavors.