This recipe came from a mom of my son's baseball team years ago. She brought it to our team picnic and I just had to have the recipe. She didn't give it a name, so I'll simply call it Spaghetti salad. I like to make this and keep it in the fridge to snack on. I hope you enjoy it as much as we do.
2 Tbsp. vegetable or canola oil
1 cup slivered almonds
1 lb. box of spaghetti, I use bucatini
1 small head of purple cabbage, sliced on the thin side
6 green onions, chopped
8 oz can of sliced water chestnuts, chopped
1/4 cup granulated sugar
1/4 cup rice wine vinegar (can use apple cider)
1/2 cup vegetable or canola oil
1 tsp. salt
1 tsp. black pepper
Cook the pasta according to the package directions, salting the water as it begins to boil. Drain and rinse under cold water. Saute the almonds in the 2 Tbsp. of oil over medium heat until lightly browned and set aside.
Mix together the sugar, vinegar, 1/2 cup oil, salt and pepper. In a large bowl, toss the noodles with the cabbage, onions and water chestnuts. Stir in the dressing. Taste for seasoning. Top with the almonds. If you aren't planning to serve this right away, I would hold off on adding the almonds until right before serving. Enjoy!