- 1 hollowed-out head of cabbage
- 1 zucchini and 1 yellow squash sliced into half circles
- 1 cucumber sliced length-wise
- 1 radish
- 2 celery stalks, sliced
- 1 red pepper, sliced
- 2 cauliflower florets
- 2 broccoli florets
- 10 baby carrots
- 2 mushroom caps
- 1 carrot, sliced into 4 pieces
- 2 cherry tomatoes
- 4 green beans
- 2 yellow beans
- 10 snap peas
- 1 (8-ounce) container of store-bought dip
Build your skeleton on a large platter. Cut the zucchini and yellow squash into round slices and then cut those in halves. Arrange the zucchini and yellow squash down the center of the platter as the spine. Cut 2 long slices of cucumber and place as the shoulder bones. Arrange green beans from the shoulders as the arm (one for the top section of the arm, one for the bottom) along with a yellow bean. Place a cherry tomato as the elbow. Use a cauliflower floret for each hand and arrange 5 baby carrots as fingers on each hand. Place rows of sliced celery stalks for the rib cage. The hip bones are 2 slices of red pepper. The legs are 2 carrot slices each with a mushroom cap as the kneecap. Place a broccoli floret for each foot and use 10 snap peas as toes. Fill the hollowed-out cabbage head with dip and place at head of platter. Place a radish on the celery ribs as the heart of the skeleton.
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