Veggie Platter with Buffalo Ranch Dip
Prep time
Total time
Recipe type: Appetizer
Serves: 8 to 10
  • 1 head green or red leaf lettuce
  • ½ head red cabbage
  • 1 or more turnip, halved, then sliced
  • 1 or more red pepper, sliced
  • 3 or more carrots, scrubbed or peeled, sliced
  • 3 stalks celery, cut in thirds, then sliced
  • 2 cups cauliflower, broken into bites
  • 1 zucchini, sliced into circles, or cut into spears
  • 10 or more radishes, halved or left whole
  • 1½ cup ranch dip or dressing
  • 2 teaspoons Frank's hot sauce
  1. Wash and gently dry the lettuce and veggies.
  2. Mix Frank's hot sauce into ranch dip, starting with 1 teaspoon. Add more until it's as spicy as you like it. Refrigerate
  3. Peel and cut veggies into small dipping size. You can slice then into strips or into bite sized chunks that you might serve with toothpicks. It's pretty to do some of both.
  4. Remove the center of the red cabbage. To do that use a sharp knife to cut out an area. Once you can pull a part of it out, then you are able to pull actual leaves out so the finished cabbage looks natural. Don't make the first cut too deep. You can always do more. If the cabbage doesn't sit flat, trim the bottom with a knife so it will.
  5. Line platter with green leaf lettuce, overlapping the edges. Place the cabbage on the platter, then build the veggies around it.
  6. Pour dressing into the cabbage right before serving.
Recipe by JAQUO Lifestyle Magazine at