Ensaladang Tahong Recipe

Ensaladang Tahong

Mussel Salad

Fresh mussels steamed in its sweet sea flavor with fresh garden vegetables sliced and tossed in your favorite dressing.

 

• 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:

• ½ cup vinegar
• 1 tbsp tomato ketchup
• 1 tbsp sugar
• 1 teaspoon salt
• Dash of pepper

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.