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   ![9 No-Cook Recipes To Try This Summer](https://media.sheerluxe.com/mNtaUrVM1hBFukE6bJgZYDq7dkk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210525-site-assets-thumbhero-no-cook-dinners.jpg?itok=ViNApR7G)

  

 

 



 

  Image: WILL FROLIC FOR FOOD 

 

 

 

[Mains](/life/food/recipes/mains)

 /  21 July 2025  

#  9 No-Cook Recipes To Try This Summer  


It’s been far too hot the last few weeks to spend hours in the kitchen – so if heatwave strikes again, no-cook dinners are definitely the answer. From zingy ceviche to chilled noodle salads, we’ve rounded up nine to try over the next few months.  


BySherri Andrew

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[ Save To My Favourites ](/user/login?destination=/markdownify/node/47578)

 

  Image: WILL FROLIC FOR FOOD 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

 ![](https://media.sheerluxe.com/yQu3kqb3KaJdmKqtJyqXokwb2YM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-shrimp-rice-paper-spring-rolls-with-peanut-sauce.jpg?itok=leUPH4Oz)

 

 

 

 

 

 

### Shrimp Rice Paper Spring Rolls With Peanut Sauce

*Recipe courtesy of* [BEGINWITHBALANCE.COM](https://beginwithbalance.com/)



Serves

 4 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    225g of pre-cooked prawns  

   8 rice paper sheets  

   85g of vermicelli rice noodles  

   30g of lettuce, torn  

   2 large carrots, peeled &amp; julienned  

   ½ of a large cucumber, julienned  

   100g of thinly sliced pepper  

 



  

 For the peanut sauce  


   85g of natural peanut butter  

   2 tbsp of soy sauce  

   1 tbsp of rice vinegar  

   1 tsp of sesame oil  

   Juice of 1 lime  

   1 tsp of minced garlic  

   1 tsp of minced ginger  

   1 tbsp of honey or maple syrup  

   ¼-½ tsp of Sriracha or red pepper flakes  

   2 tbsp of water  

 



  

 



Method

 Step 1 

Bring a medium pot of water to a boil. Cook noodles until al dente, then drain and rinse under cold water. Toss with 1-2 teaspoons of sesame oil and a pinch of salt. Remove tails from shrimp if needed or cook if using raw prawns.



 Step 2 

Julienne all vegetables into thin strips.



 Step 3 

Combine all peanut sauce ingredients in a medium bowl and whisk until smooth. Set aside.



 Step 4 

Fill a shallow pan or pie dish with water. Dampen a lint-free tea towel and place on a flat surface. Soak one rice paper sheet in water for 15 seconds until pliable, then lay it on the towel.



 Step 5 

Layer fillings down the centre of the wrapper, leaving 1 inch on each side.



 Step 6 

Fold the bottom of the wrapper over the fillings, then fold in the sides. Roll upwards to seal.



 Step 7 

Serve immediately with the peanut dipping sauce.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/mraiICUyqtxuikLyXSAhe8o5tcI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-raw-shaved-zucchini-salad.jpg?itok=WrZ8cKS3)

 

 

 

 

 

 

### Raw Courgette Salad

*Recipe courtesy of* [WALDERWELLNESS.COM](https://www.walderwellness.com/)



Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    2 large courgettes  

   10 green olives, pitted &amp; quartered  

   30g of raw pecans, roughly chopped  

   30g of parmesan cheese (Parmigiano Reggiano recommended), shaved  

   5-10 leaves of fresh basil, chopped  

 



  

 For the lemon vinaigrette  


   50ml of olive oil  

   Juice of ½ a lemon  

   1 tbsp of white wine vinegar  

   ½ tsp of garlic powder  

   ½ tsp of dried thyme  

   Salt and pepper, to taste  

 



  

 



Method

 Step 1 

Chop off the ends and shave lengthwise into thin ribbons using a mandoline or vegetable peeler. Place into a large salad bowl.



 Step 2 

Shave the parmesan, quarter the olives, chop the pecans and basil. Add all to the bowl.



 Step 3 

Combine all vinaigrette ingredients in a jar and shake, or whisk together in a bowl.



 Step 4 

Pour the dressing over the salad and toss gently to coat. Adjust seasoning to taste.



 Step 5 

Enjoy immediately or chill for 30 minutes to allow flavours to meld.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/zymNKE32tss92PUnzeEIhY7w5lU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-tuna-photography-emma-lee.jpg?itok=4CJGmImp)

 

 

 

 

 

 

### Tuna Tartare

*Recipe courtesy from* [*Andalusia*](https://amzn.to/4lSaHlq) [ ](https://amzn.to/4lSaHlq)*by José Pizarro.**Photography © Emma Lee*



Serves

 4 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    ½ small red onion, very finely chopped  

   400g of sushi-grade albacore or yellow fin tuna, cut into 1cm dice  

   1 serrano or jalepeño chilli, deseeded &amp; finely chopped  

   1 tbsp of capers, rinsed and chopped  

   1 avocado, peeled, stone removed and cut into 1cm dice  

   Juice of 1-2 limes  

   Sea salt &amp; freshly ground black pepper  

   2 tbsp of extra-virgin olive oil  

   Handful of coriander leaves, chopped  

 



  

 



Method

 Step 1 

Place the red onion in a small bowl and cover with cold water. Soak for 5 minutes to remove some of the harsh flavour. Drain well.



 Step 2 

In a medium bowl, mix the tuna with the onion, chilli, capers, avocado and lime juice (to taste). Season well, drizzle over the extra-virgin olive oil and toss with the coriander. Serve immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/D0QZCLXAICXr1-yx8axc0AeWWD0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-cold-ginger-noodle-salad-vegan-recipe.jpg?itok=lHogvBY2)

 

 

 

 

 

 

### Cold Ginger Noodle Salad

*Recipe courtesy of* [THEFIRSTMESS.COM](https://thefirstmess.com/)



Serves

 4-6 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    340g of whole grain long noodles (e.g. soba, brown rice, or spaghetti)  

   155g of shelled frozen edamame, thawed  

   2 medium carrots, sliced into thin coins  

   1 jalapeño, sliced paper thin  

   1 large orange, peeled &amp; segmented  

   4 spring onions, thinly sliced  

   15g of torn mint leaves  

   1 tbsp of sesame seeds  

   Sea salt &amp; ground black pepper, to taste  

 



  

 For the ginger soy dressing  


   60ml of tamari soy sauce  

   60ml of rice vinegar  

   55ml of avocado oil  

   1 tbsp of finely grated ginger  

   1 tbsp of maple syrup  

 



  

 



Method

 Step 1 

Combine tamari, rice vinegar, avocado oil, ginger and maple syrup in a jar. Shake vigorously to emulsify. Set aside.



 Step 2 

Cook noodles according to package instructions. Drain and transfer to a large bowl. Toss with ¾ of the dressing and let cool to room temperature.



 Step 3 

Add edamame, carrots, jalapeño, orange segments, green onions, mint, sesame seeds, and remaining dressing to the noodles.



 Step 4 

Season with salt and pepper. Toss to combine.



 Step 5 

Serve chilled, garnished with extra sesame seeds if desired.



 



 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/d3TCo2LpoqEueprG1SUjFu88GEY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-spicy-shrimp-ceviche-https-somuchfoodblogcom.jpg?itok=SAwq8ITg)

 

 

 

 

 

 

### Shrimp Ceviche

*Recipe courtesy of* [SOMUCHFOODBLOG.COM](https://somuchfoodblog.com/)



Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    680g of raw prawns, peeled, deveined &amp; cut into bite-sized pieces  

   180ml of freshly squeezed lime juice  

   1 beefsteak tomato, finely diced  

   2 cucumbers, finely diced  

   ½ of a red onion, finely diced  

   1 avocado, diced  

   2 habañero peppers, seeds removed &amp; minced  

   Handful of coriander leaves  

   2 tbsp of olive oil  

   Salt &amp; pepper, to taste  

   Tortilla chips, for serving  

 



  

 



Method

 Step 1 

Combine shrimp in a non-reactive glass bowl with 120ml of the lime juice. Cover and refrigerate for 20 minutes until opaque.



 Step 2 

Drain lime juice from the shrimp and toss with tomato, cucumber, red onion, avocado, habañero, cilantro, remaining lime juice,and olive oil.



 Step 3 

Season to taste with salt and pepper. Serve immediately with tortilla chips.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/xhWeIGDnqrT_L_kJD1J7uTiV0Sw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-tomato-gazpacho.jpg?itok=jnM3_8kw)

 

 

 

 

 

 

### Tomato Gazpacho

*Recipe courtesy of* [WILLFROLICFORFOOD.COM](https://www.willfrolicforfood.com/)



Serves

 2 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    800g of ripe red tomatoes, chopped  

   2 cucumbers, peeled &amp; chopped  

   1 red pepper, deseeded &amp; chopped  

   2 tbsp of balsamic vinegar  

   1 tbsp of extra virgin olive oil  

   30g of hemp hearts  

   ¼ tsp of salt, plus more to taste  

   ¼ tsp of cracked black pepper  

 



  

 



Method

 Step 1 

Combine the tomatoes, cucumbers, peppers, hemp hearts, balsamic vinegar, olive oil, salt, pepper and any optional spices in a blender or food processor.



 Step 2 

Blend on high for 2-3 minutes, scraping down sides as needed, until smooth.



 Step 3 

Add up to 120ml of water to thin the texture if you prefer. Adjust the seasoning.



 Step 4 

Serve immediately or chill for a few hours to deepen the flavour.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/NYzlPe7DE39jqGY36D3PaLMLYVw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-210725-no-cook-dinners-thai-peanut-quinoa-salad-recipe.jpg?itok=RfrB3MJ7)

 

 

 

 

 

 

### Thai Peanut &amp; Quinoa Salad

*Recipe courtesy of* [COOKIEANDKATE.COM](https://cookieandkate.com/)



Serves

 4 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    135 of uncooked quinoa  

   350ml of water  

   140g of purple cabbage, shredded  

   110g of grated carrot  

   100g of sugar snap peas  

   25g of spring onions, thinly sliced  

   30g of chopped roasted &amp; salted peanuts  

   Handful of chopped coriander  

 



  

 For the peanut sauce  


   60g of smooth peanut butter  

   3 tbsp of reduced-salt tamari or soy sauce  

   1 tbsp of maple syrup or honey  

   1 tbsp of rice vinegar  

   1 tsp of toasted sesame oil  

   1-2 tsp of grated fresh ginger  

   Juice of ½ a lime  

   Pinch of red pepper flakes  

 



  

 



Method

 Step 1 

Rinse the quinoa in a sieve. Combine with water in a medium pot, bring to a boil, then reduce heat and simmer until water is absorbed (10-15 minutes). Remove from heat, cover and let rest for 5 minutes. Fluff with a fork and let cool.



 Step 2 

Whisk together peanut butter and tamari until smooth. Add remaining sauce ingredients and whisk again. If too thick, add a splash of water to loosen.



 Step 3 

In a large bowl, combine quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to mix.



 Step 4 

Pour in peanut sauce and toss again until evenly coated. Season with salt if needed.



 Step 5 

Divide into bowls and garnish with chopped peanuts.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/VU7vm5ZqTXzWc9_3TKZoldC5ppw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fno-bake-cheesecake.jpg?itok=SpRLByq6)

 

 

 

 

 

 

### No-Bake Cheesecake

*Recipe courtesy of* [BEGINWITHBALANCE.COM](https://beginwithbalance.com/)



Serves

 12 

 



Total Time

 20 Minutes  plus chilling time  

 



 

 

Ingredients

    100g of digestive biscuits  

   2 tbsp of brown sugar  

   ¼ tsp of ground cinnamon  

   4 tbsp of melted butter  

 



  

 For the cheesecake filling  


   225g of cream cheese  

   120g of plain Greek yogurt  

   180g of double cream  

   90g of icing sugar  

   ½ tsp of vanilla extract  

   1 tsp of lemon juice  

 



  

 



Method

 Step 1 

Pulse the biscuits in a food processor until finely crushed. Mix with brown sugar, cinnamon, and melted butter.



 Step 2 

Line a muffin pan with 12 liners. Add a heaping tablespoon of crust mixture to each liner and press firmly. Freeze while preparing the filling.



 Step 3 

Whip the cream until stiff peaks form. Set aside.



 Step 4 

In a large bowl, beat cream cheese, yogurt, sugar, vanilla, and lemon juice until smooth and fluffy (about 2 minutes).



 Step 5 

Gently fold whipped cream into the cream cheese mixture until fully combined.



 Step 6 

Remove muffin pan from freezer and divide cheesecake mixture evenly among liners. Fill to the top and smooth with a spoon.



 Step 7 

Refrigerate for at least 2 hours, preferably 4, until set. Top with desired toppings (like sliced strawberries) before serving.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/r3JJb77iPM-EnPREu6cdS89BSMk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fblueberry-yogurt-clusters-with-dark-chocolate.jpg?itok=uGgi2Tg0)

 

 

 

 

 

 

### Blueberry Yogurt Clusters With Dark Chocolate

*Recipe courtesy of* [PINCHMEGOOD.COM](https://pinchmegood.com/)



Serves

 6-8 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    300g of fresh blueberries, rinsed &amp; dried  

   240g of plain Greek yogurt  

   285g of dark chocolate, chopped or chips  

   Sea salt  

 



  

 



Method

 Step 1 

Line a baking sheet with parchment paper.



 Step 2 

In a mixing bowl, combine blueberries with Greek yogurt and stir to coat evenly.



 Step 3 

Spoon small clusters of the mixture onto the lined baking sheet, spacing them apart.



 Step 4 

Freeze for 20-25 minutes until solid.



 Step 5 

Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let sit for 5 minutes to cool slightly.



 Step 6 

Dip each frozen cluster into the melted chocolate using a fork or spoon to coat fully. Return to the baking sheet



 Step 7 

Sprinkle with sea salt if desired. Let sit at room temperature until chocolate hardens. Store in an airtight container in the fridge for up to 5 days.



 



 

 

 

 

 

 

 

  

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