Cold Soba Salad with Feta and Cucumber

• 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

1. In a large pot of boiling salted water, cook soba according to package instructions.
2. Drain, then rinse under cold water to stop the cooking.
3. Drain well.
4. In a large bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil.
5. Add soba and toss to combine; season with salt and pepper.
6. Refrigerate until chilled, about 30 minutes.
7. To serve, toss salad with feta, and garnish with parsley.
8. (Per Serving)
9. Calories: 418
10. Fat: 16.8g (5.8g Saturated Fat)
11. Protein: 15g
12. Carbohydrates: 58.6g
13. Fiber: 1.8g

noodles, cucumber, red cabbage, shallot, parsley, lemon juice, olive oil, salt, feta cheese

Taken from www.epicurious.com/recipes/food/views/cold-soba-salad-with-feta-and-cucumber-387524 (may not work)