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.

Filipino ENSALADANG TAHONG