Cold Soba Salad With Feta And Cucumber Recipes

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COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 5

Number Of Ingredients 9

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

COLD SOBA SALAD WITH FETA AND CUCUMBER



Cold Soba Salad with Feta and Cucumber image

This is a very hearty salad that can be a meal in itself in just 15 minutes. Full of cold soba noodles, rich feta, and crunch cucumbers, it's a healthy choice that's also flavorful.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 15m

Number Of Ingredients 9

1 package (8.8 ounces) soba (Japanese buckwheat noodles)
1/2 English cucumber, peeled into long ribbons and thinly sliced
1/4 head red cabbage, thinly sliced
1 shallot, thinly sliced
1 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh lemon juice
3 tablespoons olive oil
Coarse salt and ground pepper
4 ounces feta, crumbled

Steps:

  • Cook soba according to package instructions. Drain.
  • In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

Nutrition Facts : Calories 418 g, Fat 17 g, Fiber 1 g, Protein 15 g

COLD CUCUMBER SALAD WITH FETA AND BELL PEPPER



Cold Cucumber Salad with Feta and Bell Pepper image

This is a recipe that is both healthy and delicious! The whole family will love this cucumber salad!

Provided by jacobelicramer

Categories     Cucumber Salad

Time 10m

Yield 1

Number Of Ingredients 8

½ large cucumber, thinly sliced
1 mini pepper, diced
2 tablespoons cubed feta cheese
1 clementine, juiced
1 tablespoon mayonnaise
1 teaspoon white sugar
1 pinch dried dill weed
salt and freshly ground black pepper to taste

Steps:

  • Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
  • Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

Nutrition Facts : Calories 249 calories, Carbohydrate 25.8 g, Cholesterol 22.1 mg, Fat 15.5 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 296.2 mg, Sugar 17.8 g

SOBA SALAD WITH FETA AND PEAS



Soba Salad with Feta and Peas image

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

Provided by Melissa Roberts-Matar

Time 30m

Yield Makes 6 servings

Number Of Ingredients 11

1 (10- to 12-ounce) package soba noodles*
1 (10-ounce) package frozen baby peas
1/3 cup finely chopped scallions
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon black pepper
6 ounces feta, crumbled (3/4 cup)
Accompaniment: coarsely ground black pepper

Steps:

  • Cook noodles and peas together in a 6- to 8-quart pot of lightly salted boiling water until noodles are tender, 4 to 6 minutes.
  • While noodles cook, whisk together scallions, oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
  • Drain noodles and peas well in a colander, then rinse under cold running water to stop cooking. Drain well again, then add to dressing along with feta. Grind pepper to taste over salad.
  • *Can be found in natural food stores, Japanese markets, and many supermarkets.

FETA CUCUMBER SALAD



Feta Cucumber Salad image

If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped green onions
1 cup (4 ounces) crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 to 1/4 teaspoon coarsely ground pepper

Steps:

  • Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Nutrition Facts :

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER



Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber image

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  • In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  • Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

Make and share this Cold Soba Noodle Salad recipe from Food.com.

Provided by KaffirLime

Categories     Japanese

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

1/3 cup sesame seeds
8 ounces soba noodles
2 teaspoons rice vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions, finely chopped
ice
water
1 lemon wedge
salt

Steps:

  • Toast sesame seeds in a dry non-stick pan on medium heat till golden brown.
  • Bring a pot of water to boil and add salt. Put in the soba noodles and cook for about 6 minutes or until tender but not mushy. Plunge drained soba into bowl of ice water.
  • In a large mixing bowl, mix vinegar, soy sauce, honey and oil. Add drained, cooled soba and chopped spring onions and mix well.
  • Mix in toasted sesame seeds and toss well. Adnd give that lemon wedge a good squeeze. Mix well.

Nutrition Facts : Calories 603.7, Fat 17.3, SaturatedFat 2.5, Sodium 1749.9, Carbohydrate 100.7, Fiber 4.3, Sugar 6.9, Protein 23

COLD SOBA NOODLE SALAD WITH CUCUMBER AND SHIITAKE



Cold Soba Noodle Salad With Cucumber and Shiitake image

From Food & Wine. This is the sort of thing I love taking to work for lunch. I always have dried shiitakes in the house, so I will use those instead of grilling fresh.

Provided by dicentra

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shiitake mushroom, stems discarded
8 scallions
3 tablespoons peanut oil
salt & freshly ground black pepper
3 tablespoons light soy sauce
2 teaspoons freshly grated gingerroot
2 teaspoons minced garlic
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
1/2 teaspoon chili oil
7 ounces soba noodles
1 large cucumber (peeled, halved, seeded and cut into thick matchsticks)
2 teaspoons black sesame seeds (optional)

Steps:

  • Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper.
  • Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate.
  • Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms.
  • Let the mushrooms and scallions cool, then thinly slice them.
  • In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
  • In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain.
  • Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

Nutrition Facts : Calories 337.5, Fat 12.3, SaturatedFat 2, Sodium 1166, Carbohydrate 51.2, Fiber 4.2, Sugar 4.9, Protein 12.3

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