Rainbow bowl with tofu and spicy peanut sauce

Summer is here and the living is easy! Claire Tansey has a delicious no-cook recipe for days when you don't want to turn on the oven.



  1. Combine peanut butter, hot water, lime juice, honey, sriracha, ginger, garlic and salt in a small blender and purée until smooth.
  2. Add 2 to 4 tablespoons cool water to thin it out enough to drizzle over salad.
  3. Layer cabbage, carrots, pepper and cucumber in 4 wide, shallow bowls. Top with tofu
  4. . Drizzle with some of the peanut sauce. Sprinkle with cilantro.
  5. Serve with additional sauce on the side.

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