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Asian Pasta Salad

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We use all vegan ingredients to make this delicious vegan recipe.
  • 1 box (12 oz.) gluten-free spaghetti, broken in half
  • 3/4 cup Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 tsp. toasted sesame oil
  • 3 cups thinly sliced Napa cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro

Nutritional information

 

Amount per serving

Calories300
Calories from Fat140
Total Fat16g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat8g
Monounsaturated Fat3.5g
Cholesterol0mg
Sodium360mg
Total Carbs38g
Dietary Fiber1g
Sugars2g
Protein5g
Vitamin D0%
Calcium2%
Iron10%
Potassium50mg
Vitamin C15%
Vitamin A50%
  • 1 Cook spaghetti according to package directions; drain and rinse with cold water until completely cool.
  • 2 Combine Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, soy sauce, vinegar and sesame oil in large bowl. Gently stir in spaghetti and remaining ingredients. Cover and refrigerate at least 1 hour.