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 Dressing and 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
Amount per serving
Calories from Fat140
Cook spaghetti according to package directions; drain and rinse with cold water until completely cool.
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.