![Ensaladang Tahong Recipe Ensaladang](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hNHo3_lW7DvKEHGXHo8o9XLv2WdjngmQdDw2dEUbyWzHR_WWrmFcrQVG4cM990eQUOzCn-F9rvyOqM9g90tAzAIMfbErf5k4oCO7hwke0YE0XryKKiv3THtXtzl2b7Fg3KJ-TsPuTkhn/s640/ensalada.jpg)
Mussel Salad
Fresh mussels steamed in its sweet sea flavor with fresh garden vegetables sliced and tossed in your favorite dressing.
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 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
- ½ cup vinegar
- 1 tbsp tomato ketchup
- 1 tbsp sugar
- 1 teaspoon salt
- Dash of pepper
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
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.
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