Cold Soba Salad with Feta and Cucumber
FLAVOR BOOSTER With its tangy flavor and crumbly texture, a little feta cheese goes a long way. Use it to add oomph to salads such as this one, which is bulked up with cucumber, cabbage, shallot, and fresh parsley.
Recipe information
Yield
serves 4
Ingredients
1 package (8.8 ounces) soba (Japanese buckwheat noodles)
1/2 English cucumber, cut into matchsticks
1/4 head red cabbage, thinly sliced
1 shallot, thinly sliced
1 cup fresh flat-leaf parsley leaves, coarsely chopped, plus more for garnish
1/4 cup fresh lemon juice
3 tablespoons olive oil
Coarse salt and ground pepper
4 ounces feta cheese, crumbled
Preparation
Step 1
In a large pot of boiling salted water, cook soba according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
Step 2
In a large bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba and toss to combine; season with salt and pepper. Refrigerate until chilled, about 30 minutes.
Step 3
To serve, toss salad with feta, and garnish with parsley.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 418
Step 6
Fat: 16.8g (5.8g Saturated Fat)
Step 7
Protein: 15g
Step 8
Carbohydrates: 58.6g
Step 9
Fiber: 1.8g
