Saturday, February 7, 2009

Cold Soba Salad

This one didn't turn out too great in the photo, but it definitely made for a nice light and healthy lunch throughout the week.

Cold Soba Salad

1 pkg. soba (8.8 oz)
1/2 cucumber, peeled into long ribbons
1/4 head of red cabbage, thinly sliced
1 cup carrots, cut into matchsticks
1 shallot, thinly sliced
1 cup fresh parsley, chopped
3/4 cup lemon juice
3 tbsp. olive oil
4 oz. feta, crumbled

1. Cook soba according to directions. Drain.
2. In bowl, combine cucumber, cabbage, shallot, parsley, lemon juice and oil. Add soba. Season with salt and pepper.
3. Refrigerate until chilled, about 30 minutes.
4. Toss with feta and serve garnished with parsley.

This salad actually gets better the longer it sits, as the flavours have more time to combine and soak into the noodles.

Emily's rating: 8/10


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