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Ingredients
Lime Vinaigrette:
1 jalape�o chile, 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
1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
Salad:
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
10 to 12 cherry or grape tomatoes, halved (in season)
Directions
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.
Makes 5-6 servings.
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Print ThisArtichoke, Carrot and Zucchini Salad with Lime Vinaigrette
A spicy vinaigrette offsets the richness of this vegan salad recipe and wakes up your tastebuds. And oh, the textures...crunchy cabbage, tender artichoke hearts, juicy cherry tomatoes and a creamy dressing. Can you say salad heaven?Ingredients
Lime Vinaigrette:
1 jalape�o chile, 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
1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
Salad:
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
10 to 12 cherry or grape tomatoes, halved (in season)
Directions
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.
Makes 5-6 servings.
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