Raw Carrot Pappardelle with Yogurt Mango Dressing

Not sure what to make with the carrots sitting in your fridge right now? This Raw Carrot Pappardelle with Yogurt Mango Dressing is one of the easiest and most refreshing ways to turn simple produce into a bright, vegetable-forward meal. It’s light, fun to toss together, and such a beautiful way to add more raw veggies to your day.

Why This Recipe Works

Before diving in, it helps to understand why this simple combination of ingredients works so well together. Each component adds something different, and the result is a dish that feels fresh but still satisfying.

• Veggie-forward “pasta” without cooking: Carrot ribbons offer the same long, silky shape as pappardelle with none of the prep time.
• A creamy dressing made from real foods: Mango and vegan yogurt blend into a naturally sweet and tangy sauce—no oil or heat needed.
• Fresh greens for balance: Microgreens and arugula bring brightness and peppery notes that round out the dish.
• Quick, flexible, and nutrient-dense: Everything comes together in under 15 minutes and packs fiber, vitamin A, and antioxidants.

Ingredients

Here’s everything you need to make this raw carrot “pasta.” The list is short, straightforward, and full of nutrient-rich ingredients.

• 2 large carrots
• 1/2 cup microgreens
• A small handful arugula
• 1/4 cup cashews, chopped

Yogurt Mango Dressing

• 1 mango, peeled and diced
• 1/2 cup vegan yogurt
• 1–2 tbsp whole grain mustard
• A pinch of pink salt

Equipment Needed

You only need a few basic tools for this recipe, which is part of what makes it such a quick and easy meal idea.

• Vegetable peeler
• Large bowl
• Blender
• Serving plates

Instructions

This is one of those recipes where the prep is simple, and the ingredients do most of the flavor work for you. Here’s how to bring everything together.

Step 1: Prepare the Carrot Ribbons

Use a vegetable peeler to shave the carrots into long, wide ribbons that resemble fresh pasta. Add them to a bowl along with the microgreens, arugula, and chopped cashews. The mix will already look vibrant before you even add the dressing.

Step 2: Blend the Mango Yogurt Dressing

Place the diced mango, vegan yogurt, whole grain mustard, and pink salt into a blender. Blend until smooth, creamy, and slightly tangy. This dressing gives the dish a naturally sweet flavor with just the right amount of tartness.

Step 3: Toss and Serve

Pour the dressing over the carrot ribbons and greens. Toss until everything is evenly coated. Serve immediately while the vegetables still have maximum crispness and the dressing tastes fresh.

Tips and Tricks

A few small adjustments can help you personalize this dish and tailor it to your preferences.

Make It Softer

If you want a more tender “pasta,” let the carrot ribbons sit with the dressing for a few minutes so they soften slightly.

Adjust the Sweetness

Depending on your mango’s ripeness, you can add more mustard for extra tang or a squeeze of lemon for brightness.

Add More Texture

Sprinkle extra nuts or seeds on top if you want more crunch. Pistachios, pumpkin seeds, or slivered almonds work incredibly well.

Recipe Variations

If you want to customize this recipe based on what you have at home, here are some easy swaps and modifications.

• Add more greens: Spinach, baby kale, or even finely shredded cabbage mix right in.
• Different nuts: Pistachios, almonds, or walnuts all bring a slightly different flavor.
• Tropical twist: Add pineapple or passion fruit to the dressing for even more brightness.
• Boost the creaminess: Add a spoonful of coconut yogurt or cashew cream to make the dressing richer.
• Extra protein: Serve alongside grilled tofu, chickpeas, or even a soft-boiled egg.

Frequently Asked Questions

Can I make this recipe ahead of time?

The dressing can be blended ahead, but the carrot ribbons should be made right before serving so they stay crisp. If tossed too early, the greens may wilt slightly.

Can I use regular yogurt instead of vegan yogurt?

Yes, absolutely. Greek yogurt or plain yogurt will work. Just avoid anything overly sweet, since the mango adds plenty of natural sweetness.

What can I add to make this dish more filling?

Adding avocado slices, chickpeas, lentils, or quinoa will turn this light salad into a more complete meal without changing the flavor.

Summary

This Raw Carrot Pappardelle with Yogurt Mango Dressing is an easy, fresh, veggie-forward dish that comes together in minutes. With crisp carrot ribbons, a creamy mango dressing, and plenty of greens, it’s a bright and nourishing option for lunch or dinner—perfect for anyone looking to add more vegetables in a fun and flavorful way.

Raw Carrot Pappardelle with Yogurt Mango Dressing

Recipe by Joseph HudsonCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Ingredients

• 2 large carrots

• 1/2 cup microgreens

• A small handful arugula

• 1/4 cup cashews, chopped

• 1 mango, peeled and diced

• 1/2 cup vegan yogurt

• 1–2 tbsp whole grain mustard

• A pinch of pink salt

Directions

• Peel carrots into long ribbons and place in a bowl with microgreens, arugula, and cashews.
• Blend mango, vegan yogurt, mustard, and pink salt until smooth.
• Toss carrot ribbons with dressing and serve immediately.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.