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Cold Soba and Feta Salad with Edamame Pesto

Photo: Jonny Valiant
Prep time 15 mins
Cook time 5 mins
Total time 20 mins
Yield Makes 4 servings (serving size: about 1 2/3 cups)
The green soybeans make Cold Soba and Feta Salad with Edamame Pesto fresh and low in fat, and load it with an energy-boosting mix of carbs, protein, and fiber.


  • 8 ounces soba noodles
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup whole raw almonds
  • 1 small clove garlic
  • 1/2 cup shelled frozen edamame, defrosted
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon coarse salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 cup (2 ounces) crumbled feta
  • 1 1/2 cups thinly sliced red cabbage (from 1/4 small head)

Nutrition Information

  • calories 378
  • fat 15.6 g
  • satfat 3.5 g
  • monofat 8.5 g
  • polyfat 2 g
  • protein 15 g
  • carbohydrate 50 g
  • fiber 3 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 740 mg
  • calcium 148 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.