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Asian Pasta Salad
Take a peak at this Asian pasta salad recipe, its very easy to make and packed full of flavour that will leave everyone asking for more!
NUTRITIONAL FACTS
Servings8
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 320.0 |
Protein (g) | 4.0 g |
Carbohydrates (g) | 36.0 g |
Sugar (g) | 1.0 g |
Fat (g) | 19.0 g |
Fibre | 2.0 g |
Calcium | 2.0 % |
Sodium(mg) | 250.0 mg |
Vitamin A | 25.0 % |
Saturated Fat (g) | 2.5 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 0.0 mg |
Iron | 2.0 % |
Vitamin C | 15.0 % |
Vitamin B12 |
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8 People
Servings
-
10 Mins
Prep Time
-
8 Mins
Cooking Time
-
18 Mins
Ready In
Ingredients
- 12 ounces (350 g) gluten-free spaghetti, broken in half
- 3/4 cup (175 mL) Hellmann's® Vegan
- 2 Tbsp. (30 mL) gluten-free soy sauce
- 2 Tbsp. (30 mL) rice wine vinegar
- 2 tsp. (10 mL) toasted sesame oil
- 3 cups (750 mL) thinly sliced Napa cabbage
- 1 cup (250 mL) shredded carrots
- 1/2 cup (125 mL) chopped fresh cilantro
MADE WITH
Directions
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Cook spaghetti according to package directions; drain and rinse with cold water until completely cool.
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Combine Hellmann’s® Vegan, soy sauce, vinegar and sesame oil in large bowl. Gently stir in spaghetti and remaining ingredients. Cover and refrigerate at least 1 hour.
Chef's Tip
Tip: Extra-delicious topped with chopped peanuts, shelled edamame, toasted sesame seeds and red pepper flakes!
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