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
* 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
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.