Cold Soba Salad with Feta and Cucumber

By ruthg

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

Preparation

Step 1

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.