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.
Cold Soba and Feta Salad with Edamame Pesto
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.
More From Health
Total: 20 Minutes
- Calories: 378
- Fat: 15.6g
- Saturated fat: 3.5g
- Monounsaturated fat: 8.5g
- Polyunsaturated fat: 2g
- Protein: 15g
- Carbohydrate: 50g
- Fiber: 3g
- Cholesterol: 13mg
- Iron: 3mg
- Sodium: 740mg
- Calcium: 148mg
- 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)
- 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.
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