I made this for dinner tonight at the request of my 17 y/o son. He was looking at the magazine
and thought this looked really good. He loves soba...always has since he was a baby. He sat on the table in his infant car seat at Mifune in San Francisco from the time he was a week old...he has always loved Japanese noodles...and so do I. This dish is kind of like Greek Salad goes to Tokyo...but it works and it is both delicious and healthy. I did not have any red cabbage on hand so I used some Napa Cabbage instead. I also added some sliced red pepper because I had it and it needed to be used. My son requested some tomatoes on his and his wish was my command...
This is not what I normally make on a snowy winter evening...but he and I were alone for dinner tonight and it was pretty good!
Cold Soba Salad with Feta and Cucumber
Everyday Food
January 2009
Prep: 15 minutes Total: 15 minutes plus chilling
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
1. Cook soba according to package instructions. Drain.(mine cook for 6 minutes and then you drain and I rinsed them under cool water)
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.
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