3 No-Cook Dinner Recipes You Have to Try
Aside from being a major health trend right now, raw recipes are unarguably the easiest way to make a meal. As long as you have fresh produce and a knife to chop up the veggies, you can whip-up a no-cook meal in just a few minutes.
If the idea of a meal that’s literally impossible to burn sounds appealing, read on, because we searched Pinterest for the three best heat-free ideas you can whip-up tonight. Trust us, you–and everyone at your dinner table–will be super impressed with these.
Photo: Martha Stewart
1. Apricot-basil chicken salad
1/3 cup mayonnaise
1/2 cup low-fat Greek yogurt
1 garlic clove, minced
1/2 teaspoon paprika
5 teaspoons champagne or white-wine vinegar
3 cups shredded cooked deli chicken
1/4 cup blanched slivered almonds, toasted
1/2 medium white onion, minced (1/2 cup)
1 large celery stalk, diced small (1/2 cup), plus leaves
1/3 cup dried apricots, diced small
1/3 cup packed fresh basil leaves, torn
Coarse salt and ground pepper
Step one: Whisk together mayonnaise, yogurt, garlic, paprika, and vinegar in a large bowl.
Step two: Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.
Photo: Sporte Luxe
2. Raw Thai Salad
2 cloves garlic, peeled
1 tbsp dried shrimp, soaked in hot water for 20 minutes (optional)
1/4 cup lime juice
2 tsp coconut palm sugar
1 tbsp fish sauce
1 continental cucumber, peeled, deseeded and cut into matchsticks
1 small carrot, peeled and cut into matchsticks
1 cup green beans or snake beans, trimmed and cut into 5cm lengths
10 cherry tomatoes, halved
¼ cup crushed roasted peanuts
Step one: In a large mortar place the garlic, chillies and dried shrimp (if using) and pound to a rough paste.
Step two: Add the lime juice and coconut palm sugar and continue to pound until the sugar dissolves. Taste the mixture and adjust the sweetness if necessary with more sugar or lime juice. The final mixture should be slightly sweet, like lemonade.
Step three: Add fish sauce slowly and taste as you go, until the dressing tastes quite savory.
Step four: Add the cucumber, carrot, beans and tomatoes and gently pound them to bruise them and release their juices.
Step five: Stir in the peanuts and serve.
Photo: Martha Stewart
3. Roast Beef Summer Rolls
1 large garlic clove, smashed
1 1/2 tablespoons light brown sugar
1 teaspoon Thai green curry paste
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1/4 cup chopped cilantro
1/4 cup chopped mint
1/3 cup mayonnaise
4 cups coleslaw mix
1/2 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips
24 six-inch-round rice paper wrappers, plus more in case of breakage
Step one: Pound the garlic to a paste with brown sugar and green curry paste, using a mortar. Then, add lime juice, three tablespoons of water, and the fish sauce. Stir in half of the cilantro and the mint
Step two: Whisk the mayonnaise with one tablespoon of green curry dipping sauce in a small bowl.
Step three: Toss the coleslaw mix with the roast beef and remaining cilantro and mint in a large bowl.
Step four Fill a pie plate with warm water and dip a couple of rice paper wrappers at a time in the water, then set them on a work surface to soften, about a minute. Spread a small teaspoon curry mayonnaise on the bottom third of each wrapper and top with a three tablespoons of the roast beef filling.
Step five: Roll the wrappers into tight cylinders, tucking in the sides as you go.
Step six: Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
Step seven: To serve, cut each roll in half and serve alongside the dipping sauce.
Video: 3 FULLYRAW VEGAN MEALS YOU NEED TO TRY!
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