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

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?utm_content=buffer2281a&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.AEv0Bo1b.dpuf