Happy Wednesday, guys! This post was intended for Monday, but we had a power outage that left us without internet for a couple days. I hope your weekend was incredible. Mine found me taking a trip to St. Joseph one last time this year while Jay was working. The weather was crummy, but we still managed to hit up a couple of our favorite spots to eat before Jay moves the boat over to Lake Erie to start walleye season.
With so much good eating this weekend, my body is ready for some light, vegetable based meals including this carrot noodle salad. I’m really loving vegetable noodles. Like, a lot. There is a very likely chance that the Veggetti is my new favorite kitchen gadget. I almost can’t imagine eating vegetables in non-noodle form.
Unlike the parsnip noodle dish, this carrot salad is served cold and has a delicious sweet and creamy mango yogurt sauce that coats each piece. It’s very reminiscent of the classic shredded carrot salad typically made with mayonnaise and raisins. I swap mayo for yogurt sauce and raisins for dates and add a handful of walnuts for some crunch. Mango chutney brings a little something sweet along with a little bit of spice.
I made a big batch of this that I ate for lunch for a couple days. Paired with some protein like tuna or chicken, it makes a great meal. This would also be perfect to bring as a side dish to a dinner. Have a favorite vegetable you like to spiralize? Tell me about it in the comments below!
Mango Chutney and Yogurt Carrot Noodle Salad
For the Dressing
- 1/2 Cup Plain Greek Yogurt
- 1/4 Cup Mango Chutney
- Juice from 1 Lemon
- 1 Tsp Cinnamon
- 1/2 Tsp Coriander
- 1/2 Tsp Turmeric
- 1/2 Tsp Salt
- Fresh Ground Pepper
For the Salad
- 4 Medium Sized Carrots, cut with a vegetable spiralizer
- 1/2 Cup Walnuts, chopped
- 12 Dates, chopped
- Basil or other fresh herbs (optional)
In a large bowl, whisk together the ingredients for the dressing. Gently fold in the ingredients for the salad and toss to combine. Top with chopped basil or other fresh herbs and enjoy!