Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
1 jalapeno chili, roasted over an open flame, peeled, seeded and finely minced
5 to 6 Tbsp. 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 Tbsp. Dijon mustard
1/4 tsp. 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 or frozen artichoke hearts (in water, not oil), halved
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 serving, toss with dressing to coat.  Serve immediately.

(I combined everything except the arugula and kept covered in the fridge for several days, serving over a bed of arugula when I was ready to eat.  Nice, tangy salad!)