No Cook Dinner Recipes Are The Best Way To Beat The Heat This August

We get it, no one wants to cook during the summer. Coming from someone who believes that heating up leftovers counts as cooking, I hate spending hours cooking. So today, we’re giving you some dinners that require no cooking! It’s all easy going from here.


Easy Seafood Salad

Thank you Taste of Home for the recipe!


  • 1 medium orange 

  • 1 medium lemon 

  • 1 medium lime

  • ½ lb. peeled and deveined cooked shrimp (coarsely chopped)

  • ½ lb. refrigerated fresh crabmeat (coarsely chopped)

  • 2 Tbsp finely chopped sweet onion 

  • 2 Tbsp finely chopped sweet red pepper

  • Shredded lettuce

  • Assorted crackers


  1. Finely grate the zest from one orange. Cut it crosswise in half, then squeeze the juice from it. Transfer the zest and juice to a large bowl. Repeat these steps with the lemon and lime. 

  2. Add the shrimp, crab, onion, and pepper. Toss to coat and serve on lettuce with crackers.


Zoodles with Avocado and Mango Sauce

Thank you Pure Wow for the recipe!


  • 2 fresh mangos (peeled and pitted)

  • 2 cups frozen mango pieces

  • 2 avocados (peeled and pitted)

  • Leaves from 10 mint sprigs

  • 2-inch piece of ginger (peeled)

  • 12 Tbsp canned full-fat coconut milk

  • 4 Tbsp tamari sauce 

  • 1 tsp crushed red pepper flakes

  • Sea salt and cracked black pepper

  • 4 zucchini (spiralized)

  • Thinly sliced radishes to serve


  1. Add the fresh mango, frozen mango, avocado, mint leaves, ginger, coconut milk, tamari sauce, and crushed red pepper flakes to the bowl of a blender. Blend until the mixture is smooth and creamy then season to taste with salt and pepper. 

  2. Add the zucchini to a large mixing bowl and top with the sauce. Toss with your hands to coat and serve with radishes to top.


Ginger Scallion Chicken Wraps

Thank you What’s Gaby Cooking for the recipe!


  • ½ head napa cabbage (shredded)

  • ½ head purple cabbage (shredded)

  • 1 yellow bell pepper (cut into matchsticks)

  • 1 red bell pepper (cut into matchsticks)

  • ½ English cucumber (cut into matchsticks)

  • 6 oz. shiitake mushrooms (sliced)

  • 2 Tbsp vegetable oil 

  • 2 cooked chicken breasts (shredded)

Ginger Scallion Sauce:

  • 1 bunch scallions (thinly sliced)

  • 1 3-inch piece ginger (peeled and very finely minced)

  • 4 garlic cloves (minced)

  • 4 tsp toasted sesame oil 

  • 8 Tbsp soy sauce

  • 4 Tbsp rice vinegar 

  • ⅓ cup vegetable oil 

  • 1 tsp red pepper flakes


  • 4 large spinach tortilla wraps


  1. In a large bowl, combine the napa cabbage, purple cabbage, yellow, and red bell peppers, and the cucumber. 

  2. In a medium skillet, saute the mushrooms in the oil until they’re golden brown. Once golden, remove and add them to the cabbage mixture along with the shredded chicken breasts. 

  3. Combine the ingredients for the ginger scallion sauce in a bowl. Put half of the sauce aside to use for dipping and combine the remaining half with the cabbage mixture and toss to combine. 

  4. Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap them to seal. Cut and serve immediately.


No Noodle Pad Thai

Thank you Cookie and Katie for the recipe!


  • ¾ lb. daikon radish (peeled)

  • 4 medium carrots (peeled)

  • ½ lb. zucchini

  • ½ lb. bean sprouts

  • 4 green onions (finely sliced)

  • 12-14 oz. organic extra-firm tofu (drained and very gently squeezed of excess moisture)

  • 1 small handful cilantro leaves (plus extra for serving)

  • 2 Tbsp sesame seeds 

  • 4 small wedges of lime for serving

Peanut Sauce:

  • ½ cup peanut butter 

  • ¼ cup lime juice

  • 2 Tbsp tamari or other soy sauce

  • 2 Tbsp honey 

  • 2 tsp grated fresh ginger

  • 1 pinch red pepper flakes

  • ~3 Tbsp water


  1. Prepare the vegetable noodles. Use a julienne peeler, mandoline, spiralizer, or regular peeler to create noodles out of radish, carrots, and zucchini. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro, and sesame seeds to the bowl. 

  2. Half your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise. Then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu into a serving bowl. 

  3. In a small bowl, whisk all of the sauce ingredients together until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary — the sauce should taste very bold at this point. 

  4. Portion off the amounts of vegetables and tofu you want to serve. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coated in the dressing. Serve the pad thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store the leftover vegetable and tofu mixtures separately from the dressing and dress just before serving.


Chili Mango Summer Rolls with Ginger Peanut Sauce

Thank you Half-Baked Harvest for the recipe!


Ginger Peanut Sauce:

  • ¾ cup creamy peanut butter

  • ⅓ cup tamari or soy sauce

  • ¼ cup rice vinegar 

  • ¼ cup canned coconut milk

  • 2-3 Tbsp Thai red curry paste

  • 3 Tbsp lime juice

  • 1 Tbsp fresh grated ginger

Mango Chili Sauce:

  • ⅓ cup honey 

  • ¼ cup lime juice

  • ¼ cup chili sauce

  • 2 Tbsp rice vinegar 

  • 1 small mango (diced)

  • ¼ cup fresh Thai basil or cilantro (chopped)

Summer Rolls:

  • 1 avocado (sliced)

  • 2-3 cups vegetables, lettuce leaves, shredded cabbage, carrots, and sliced bell peppers

  • 1 big handful cilantro and Thai basil

  • 8-12 rice paper wraps


  1. Combine all the ingredients for the peanut sauce in a bowl. Thin as desired with additional coconut milk. 

  2. Combine the honey, lime juice, chili sauce, and vinegar in a bowl to make the mango chili sauce. Mix in the mango, cilantro, and basil. Season with salt. 

  3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl. 

  4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5-10 seconds. Remove and place them on a flat surface. Towards one end of the rice wrapper, begin layering the avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons of chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out. 

  5. Serve with dipping sauce and enjoy.


Cowboy Rice Salad

Thank you Recipetin Eats for the recipe!


  • 4 + ½ cups cooked brown rice


  • ⅓ cup lime juice 

  • ½ cup olive oil 

  • 1 + ½ Tbsp honey

  • ½ tsp chipotle powder 

  • ½ tsp cumin powder

  • ½ tsp garlic powder

  • ¾ tsp salt

  • Black pepper


  • 1 red bell pepper (diced)

  • 1 green bell pepper (diced)

  • 1 small red onion (chopped)

  • 14 oz. corn kernels (drained)

  • 14 oz. black beans (drained and rinsed)

  • 3 tomatoes (watery seeds removed, then diced)

  • 1 cup cilantro leaves (roughly chopped)


  1. Place the dressing ingredients in a jar, shake, and adjust the taste if you want. 

  2. Place the salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve.


Who’s excited *not* to get cooking? Comment your favorite recipe below!

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