Ensaladang Tahong


  • 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

Cooking 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.
Source: Kusina 101

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