Potato, Beet,cauliflower and Broccoli Salad Platter

Total Time
Prep 15 mins
Cook 10 mins

Colorful Traditional West African Dish eaten with your fingers!

Ingredients Nutrition


  1. Dressing:.
  2. Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.
  3. Salad:.
  4. Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.
  5. Arrange lettuce and cabbage leaves alternately on a large chilled platter.
  6. Spoon potato mixture over lettuce; top with beets.
  7. Dipping sauce:.
  8. Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
  9. Serve with vegetables.


Most Helpful

Yum, perfect plate of goodness! I didn't change one thing, except sub sweet potatoes for some carrots. (didn't have any) this is so good, a group of us ate this within minutes. The dipping sauce is da bomb, I could of dipped anything into it. This was wonderful, and I'm glad I was able to enjoy this...as well as everyone on the farm. Perfect! Made for ZWT 7

Andi of Longmeadow Farm May 25, 2011

An absolutely great combo of veggies & we thoroughly enjoyed using the fingers (well, at least I did, while my other half is a bit more picky)! I especially liked the inclusion of the sweet potato, one of my all-time-favorite vegetables! Thanks for a great keeper of a recipe with this one! [Recipenapped & made in Vegetarian/Vegan Recipe Swap 23]

Sydney Mike May 31, 2010

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