A no cook Thai affair

So it is bloody hot here. It's been in the 30's for weeks now with no signs of cooling. I love it, but I haven't used my oven in about a month. Trying to come up with no cook foods is becoming challenging. But with all the fresh produce coming out of the Okanagan, who needs it.

So I bring to you one of my fav no cook summer suppers, Smitten Kitchen's Mango Slaw and fresh spring rolls with my tahini dipping sauce. Enjoy!



Fresh Spring Rolls: (8 rolls)

• 8 rice wrappers
• julienne 2 carrot
• julienne red pepper
• julienne cucumber
• mint or basil or cilantro

Soak rice paper wrapper in warm water. When finished lay on flat surface. Lay ingredients on rice paper (2-3 sticks of each vegetable and one herb), and wrap according to directions on the package. Cut on and angle in half with a sharp or serrated knife.


Mango Slaw: (4 large servings)

• half of a Napa cabbage
• 2 mangoes peeled pitted and julienne
• half red onion thinly sliced
• 1 red pepper julienne
• two limes
• 2 tbsp of olive oil
• 1/4 cup of rice vinegar
• salt
• chili pepper flakes to taste 
• 1/4 cup thinly sliced mint
• 1/4 cup chopped cashews

Toss mango, cabbage, pepper and onion in a bowl. Whisk lime, oil, vinegar, salt and chili pepper flakes into a bowl. Before serving toss mint and cashews into slaw.


Tahini Sauce: (1 1/2 cups)

• 1/2 cup of shallots
• 2 garlic cloves
• 1 tbsp sesame oil
• 1/4 cup lemon juice
• 3 tbsp braggs or tamari
• 1/3 cup tahini
• 1 tbsp maple syrup
• 1/4 cup vegetable stock (or water)
• 1/4 cup olive oil

Add all ingredients into a food processor, and blend until smooth.