1 1/2 cups thinly sliced red cabbage (from 1/4 small head)
How to Make It
Bring a large pot of water to a boil. Add soba noodles to boiling water and cook for 4 to 5 minutes. Transfer noodles to a colander and run under cold water to cool. Drain well.
To make pesto: Place cilantro, parsley, almonds, garlic, edamame, pepper flakes, and salt in a food processor and pulse until incorporated (30 seconds). With motor running, drizzle in lime juice, oil, and water,and process until smooth (another 30 seconds), adding more water by the tablespoonful if necessary.
Transfer pesto to a large bowl. Add the noodles and cabbage to the bowl and toss until noodles are well coated. Divide noodle salad among 4 plates; sprinkle with feta.
So good for you and so good. I made a few substitutions which saved a trip to the store: used udon instead of soba noodles, fresh basil instead of parsley, lemon in place of lime juice and mixed cabbage instead of red. Took to a party and received rave reviews.