Heat the oil in a frying pan and fry the carrots cut into small strips for 3 minutes. Add the thawed and scalded mussels (squeeze out the liquid). Stir and fry for 2 minutes.
Cut the leek and Peking cabbage into small strips.
Add soy sauce to the mussels, put onions and cabbage. Cook for another 2 minutes.
Remove from the heat, pour over the lime juice, stir and serve. I love this salad with pickled ginger.
