Crunchy Vegetable Salad

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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

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

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

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