Ensaladang Tahong

INGREDIENTS:

3 cups shredded cabbage

1 medium red pepper, sliced into thin strips
1 medium green pepper, sliced into thin strips
1 medium carrot, sliced into thin strips
2 cups tahong (mussels), cooked and shelled
1 cup tahong, cooked but left on the shells for garnish

Ensaladang Tahong
For the dressing:

cup vinegar
1 tbsp tomato ketchup
1 tbsp sugar
1 teaspoon salt
dash of pepper
INSTRUCTIONS:

1. Blanch the cabbage by immersing in a pot of boiling water

for about 2 minutes. Drain then immediately plunge cabbage
into a bowl of ice cold water. Let stand about 5 minutes then
drain.
2. In a mixing bowl combine cabbage, red and green peppers,
and carrots.
3. Stir in cooked tahong . Chill in refrigerator.
4. In a small bowl, stir together vinegar, ketchup, sugar, salt
and pepper. Let stand a few minutes to allow flavors to
blend.
5. Pour the dressing on the vegetable-tahong mixture just
before serving. Garnish with cooked tahong on shells. Serve
cold.
- See more at:
http://www.kusinamaster.net/2014/11/ensaladang-tahong.html?

Ensaladang Tahong
utm_content=buffer2281a&utm_medium=social&utm_source=fac
ebook.com&utm_campaign=buffer#sthash.AEv0Bo1b.dpuf