How to Make Fusion Japanese Cold Soba Salad with Feta and Cucumber Asian Cooking Recipe Cuisine

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Japan, East Asia Cold Soba Salad with Feta and Cucumber


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 1 package (8.8 ounces) soba (Japanese buckwheat noodles)

 ½ English cucumber, cut into matchsticks

 ¼ head red cabbage, thinly sliced

 1 shallot, thinly sliced

 1 cup fresh flat-leaf parsley leaves, coarsely chopped, plus more for garnish

 ¼ cup fresh lemon juice

 3 tablespoons olive oil

 Coarse salt and ground pepper

 4 ounces feta cheese, crumbled


Directions:

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.

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

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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