The Filipino ENSALADANG TAHONG Recipe
6 Servings
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:
1/2 cup vinegar
1 tablespoon tomato ketchup
1 tablespoon sugar
1 teaspoon salt
Dash of pepper
Method:
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.
In a mixing bowl combine cabbage, red and green peppers, and carrots.
Stir in cooked tahong . Chill in refrigerator.
Make the dressing:
In a small bowl, stir together vinegar, ketchup, sugar, salt and pepper. Let stand a few minutes to allow flavors to blend.
Pour the dressing on the vegetable-tahong mixture just before serving. Garnish with cooked tahong on shells. Serve cold.
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| Filipino ENSALADANG TAHONG |
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