MAKES 5-6 SERVINGS
Lime Vinaigrette
1 jalapeño chili, roasted over an open flame, peeled, seeded and finely minced (see Variation below)
5 to 6 tablespoons fresh lime juice
5 to 6 sprigs flat-leaf parsley, finely minced
Generous pinch sweet paprika
Generous pinch cracked black pepper
½ cup vegan mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon sea salt
1 cup finely shredded green cabbage
2 cups baby arugula, rinsed well
2 to 3 sprigs basil, leaves removed, left whole
1 medium carrot, cut into long ribbons with a peeler
1 medium zucchini, cut into long ribbons with a peeler
8 canned artichoke hearts (in water, not oil), halved (you may also use frozen)
10 to 12 cherry or grape tomatoes, halved
Prepare the dressing: Whisk all ingredients together, adjusting salt to your taste. Cover and refrigerate for 30 minutes before using. Whisk again before mixing with the salad.
Combine all vegetables in a mixing bowl. Just before servings, toss with dressing to coat. Serve immediately.
COOK'S TIP: You can eliminate the chili from this recipe for a sweeter, less spicy version of the dressing.
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