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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. gluten free spaghetti (broken in half)
- 3/4 cup dressing (Hellmann's® or Best Foods® Vegan, and Spread)
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 2 tsp. toasted sesame oil
- 3 cups napa cabbage (thinly sliced)
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
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Directions
- 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.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium500mg14% |
Protein14g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A100% |
Vitamin C40% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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