Asian Pasta Salad
- 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
Cook spaghetti according to package directions; drain and rinse with cold water until completely cool.
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.
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