12 no-cook recipes

Sunset Magazine

These low-cal, no-cook salads, appetizers, and entrées make quick solutions for summer meals, ready in 30 minutes or less.


Spicy Peanut, Carrot, and Snap Pea Wraps
These wraps take little work and are a great travel or on-the-go item. You could also serve the sauce on the side.

Recipe
Yield: Serves 2

Ingredients
1/4 cup natural crunchy peanut butter
1 teaspoon Asian chili paste
1 tablespoon reduced-sodium soy sauce
2 whole-wheat tortillas (9 in.)
1 cup coarsely shredded carrots
1 cup snap peas sliced diagonally

Preparation
1. In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.
Make ahead: Up to 4 hours, wrapped in plastic or foil.


Pressed Italian Sandwiches
Use a flavorful tapenade, which soaks into the bread as it sits, to give this sandwich a indulgent flavor. This would be a great choice for a picnic or day at the beach.
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Chickpea Panzanella with Capers
Nothing beats the heat like tossing together a quick no-cook salad like this panzanella.
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Crab Salad Cups
Lettuce cups get a makeover with decadent chilled crab salad that's a snap to whip up.
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Chilled Cucumber, Avocado, and Yogurt Soup
Chilled cucumber soup gets revisited with this easy but highly flavorful twist to the classic. It can easily be made ahead, just chill until ready to serve.
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Mango Avocado Shrimp Salad
Using precooked shrimp is an easy way to beat the heat when making dinner. The mango and avocado add just the right amount of creamy sweetness.
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SEE ALL 12 NO-COOK RECIPES

Related:
8 cool summer quenchers
9 cool soups
Grilling Asian-style