Skip to main content

Fast Day #14: No Mayo Carrot Salad - 99.7 calories

No Mayo Carrot Salad

Carrot-palooza is still in full force over here. I was inspired by a recipe for Moroccan Grated Carrot and  Beet Salad but had to do a little tweaking to make it fit my calorie requirements. The beets and raisins had to hit the road. I mistakenly upped the honey but it turned out great so I'm going to leave it that way.

This is a very easy recipe that would pair very well with any meat, especially my recipe for the Best Nem Nuong, but grilled chicken would be great too.

This would be great as a potluck salad since there is no mayo and could sit at room temperature for a long time.

I didn't have any mint handy so I tossed in a little bit of peanuts to break up the monotony of the carrots. It was delicious but really high in calories. So you can decide what garnishes to put on based how many calories you have to spare.

The only drawback to this recipe is the grating of the carrots. I hate grating - it brings back childhood memories of making Vietnamese salads for 100 people and pounds and pounds of carrots, jicama, cabbage.... *shudder* If you have a food processor with a grating attachment, now is the time to bring it out. (If you do lug that sucker out, grate some extra for carrots and jicama for an upcoming recipe for Bo Bia Spring rolls.)

The recipe calls to let the salad sit for 1 hour. I ate mine right away and it was great. Though I think it would taste more cohesive after sitting for a while.

No Mayo Carrot Salad: 0.538 calories per gram


  • 379g (13.5 oz) grated carrots (155 calories)

For dressing:

  • 0.5 tsp sweet paprika (3 calories)
  • 0.25 tsp ground cumin (2 calories)
  • 0.25 tsp cinnamon (1 calorie)
  • pinch of table salt (0 calories)
  • pinch of cayenne (1 calorie)
  • 2 T lemon juice (7 calories)
  • 1 T honey (64 calories)

Optional Garnishes:

  • 2 T sliced fresh mint leaves (0.455 calories per gram)
  • 1 oz crushed peanuts (5.714 calories per gram)


  1. Grate carrots - set aside.
  2. Mix paprika, cumin, cinnamon, salt, and cayenne.
  3. Add lemon juice and honey to spices and mix well.
  4. Pour dressing over carrots. Let sit in refrigerator for 1 hour.
  5. Garnish and serve.


Popular posts from this blog

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.


This instructions assume you don't have caramelized sugar in your pantry like I do!Thai chili peppers are optional. It's more t…

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

Easy Pastry Crust Recipe without a Food Processor

As a follow up to my Curry Minced Beef Pot Pie post. I thought I'd share how I got over my fear of pie dough.

As usual it starts with my food idol Kenji Lopez-Alt and his super simple recipe for an easy pie crust. The only catch was that he used a food processor and I don't have one. I had faith in Kenji's recipe development skills when he said that this was fool proof so I followed his step by step photo gallery and used the pictures to gauge if I was doing it right.

I figured that I could do this dough by hand since the first step was to create a paste with the butter and 3/4 of the flour. That's easy enough - that is if I had remembered to take the butter out of the freezer first. Fast forward 30 minutes with the butter at room temperature, a little elbow grease and voila - pie crust!

Instead of using the food processor, I simply smashed the butter into the flour and used the fork to scrap any dough/ butter off the wooden spoon. I was not gentle. I poked, prodded, …