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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Crunchy Vegetable Salad

Traditional West African meals are not served in courses. Some families, like my friends the Komaclos, borrow a French custom and start meals with a plate of crudités--crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines light mayonnaise and cocktail sauce.

Cooking Light APRIL 2003

  • Yield: 8 servings (serving size: about 1 cup salad, 1 1/2 teaspoons vinaigrette, and about 1 1/2 tablespoons dipping sauce)

Ingredients

  • Salad:
  • 1 cup (3/4-inch) cubed peeled Yukon gold potato
  • 1 cup (3/4-inch) cubed peeled sweet potato
  • 4 cups water
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 4 medium carrots, peeled
  • 3 small beets (about 8 ounces)
  • 10 Bibb lettuce leaves
  • 10 small red cabbage leaves
  • Vinaigrette:
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons extravirgin olive oil
  • Dipping Sauce:
  • 2 dried habanero chiles
  • 1/2 cup prepared cocktail sauce
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground ginger

Preparation

To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; rinse with cold water. Drain. Place potatoes in a large bowl. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender. Drain; rinse with cold water. Drain. Add cauliflower mixture to potatoes. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain; rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.

To prepare vinaigrette, 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. Spoon potato mixture over lettuce; top with beets.

To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). Add cocktail sauce and remaining ingredients, stirring well to combine. Serve with vegetables.

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 20.7g
  • Fiber: 3.7g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 425mg
  • Calcium: 41mg
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Crunchy Vegetable Salad recipe

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