Carrot, Mango Slaw With Tahini Dressing.

I was out of ideas recently to make salads. It’s so easy to fix some fresh salad in summer, because you have any kind of veggies or fruits in hand. When the cold comes, you only have few options:

cabbage,beets,greens,carrots,broccoli,cauliflower,avocado,mango, tangerines,apples,pears,pineapples.

We still eat a lot of fresh veggies every day, but I am tired of making the same salads every single day, and want to make something new all the time.

Because I had 2 carrots left in my fridge, a head of red cabbage, and a mango that I got 2 days ago, I decided to mix all these ingredients for the new salad recipe.

It was carrot, mango slaw.

My carrot, mango slaw  asked for some healthy dressing, and I made tahini (salt, oil free) dressing which worked great in this recipe.

To be honest, I ate the slaw by itself because it tasted super good, but I guess it will work with any burgers or fish dishes, tofu etc.


Carrot, Mango Slaw With Tahini Dressing.


1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded mango
chopped cilantro

Tahini Dressing:

1/4 cup tahini
2 tbsp balsamic vinegar or lemon juice (depends what kind of a taste you’re in the mood for!)
1/4 cup water
1/4 tsp garlic
1 tsp maple syrup (optional)
1 tbsp tamari

1. Whisk all dressing ingredients together with a fork.

2. Mix all slaw ingredients together. Dress to taste. Dig in!


Grilled Peaches Spring Rolls.

Spring rolls are the perfect summer dish, because of the variety of fruits, veggies on the market, that you can use in your recipe.

I have never made the spring rolls before. It is the completely new thing for me, and at the beginning I wasn’t sure if I could make it.

I always see a lot of different recipes of spring rolls, but always step away. It looked so complicated for me.

Finally last weekend I made spring rolls for lunch.

The main ingredient for this dish is rice paper. I got mine at Whole Foods, but you can buy it on

Rice paper might be round or square shape. I picked the square one, because it is easier to fold it. For the people who has never made the spring rolls before: the original rice paper is hard and you have to make it soft for folding it into the rolls.

The secret is the warm water. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!) Remove and place on a wet board to work.

For the filling you can really use any vegetables and greens: avocados, microgreens, carrots, cabbage, cucumber, lettuce, basil, spinach, watercress, and other ingredients like: shrimp, peaches, apricots.

This time I went with: grilled peaches, red cabbage, carrots and cilantro pesto.

Grilled Peaches Spring Rolls with the Cilantro Pesto.


2 ripe peaches

8 sheets of rice paper

1 cup chopped red cabbage

1/2 cup grated carrots

Cilantro Pesto

Grill the peaches on the grill or a grill pan on both sides. Let them cool for 15 minutes.


I already mentioned how to work with the rice sheets. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!).

Remove and place on a wet board. Spread the pesto across one side of the wrapper, then top with cabbage, carrots, and two sections of peach.


Fold the end up over the filling, then the sides in, then roll across to seal. Repeat until all of the wrappers are filled.


Cilantro Pesto.

1 bunch fresh cilantro (2 cups loosely packed)
½ cup almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
5 drops of stevia or 1tsp sugar
½ tsp sea salt
¼-1/2 cup olive oil

Combine all ingredients in a food processor, and process until smooth.

The original recipe says to serve the rolls with the spicy peanut sauce, but honestly, it is not necessary because the pesto and the filling make the perfect combinations of flavors and the rolls taste delicious by themselves. If you still like do dip it in the sauce, go with it.

I guess this dish is becoming one of the favorite at our table now, and I will definetely make it again.

You can serve it as appetizer or a light summer lunch dish.