FLAVOR BOOSTER With its tangy flavor and crumbly texture, a little feta cheese goes a long way. Use it to add oomph to salads such as this one, which is bulked up with cucumber, cabbage, shallot, and fresh parsley.

　　

Ingredients

serves 4

　　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

　　

Step 1

In a large pot of boiling salted water, cook soba according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.

　　

Step 2

In a large bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba and toss to combine; season with salt and pepper. Refrigerate until chilled, about 30 minutes.

　　

Step 3

To serve, toss salad with feta, and garnish with parsley.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 418

　　

Step 6

Fat: 16.8g (5.8g Saturated Fat)

　　

Step 7

Protein: 15g

　　

Step 8

Carbohydrates: 58.6g

　　

Step 9

Fiber: 1.8g

　　Everyday Food: Light