Our good friends that are vegan, the ones we made the No Bake Elvis Bars for, they’re also getting married this summer! And we couldn’t be happier. We’ve know the groom-to-be for a long time, he was my husbands Best Man for our wedding. The bride-to-be, well I couldn’t have even hand crafted a better partner for my husband’s best friend; she’s just an incredible person. She’s just one of those women who every time I see her or talk to her, I’m just inspired. Inspired to be healthier, more creative, and more focused on my career. She just radiates positive energy.
Well, she being the wonderful person that she is, of course has surrounded herself with some equally wonderful women. Her best friend threw her the most wonderful bridal shower this weekend, which despite having a pretty incredible dietary restrictions list, had some incredible food. Seriously, I never in my life thought I’d ever go to a Vegan, gluten free, and nut free party. My first thought was, “What’s left to eat?!” Well, again, being the wonderful group that they are, it ended up being a pretty delicious array of food that no one missed animal products, gluten, or nuts! My contribution was a Thai Cucumber Salad, that I of course found on my go to Vegan cooking website, Oh She Glows.
A super simple but delicious salad. Cucumbers, red peppers, red onion, and cilantro. So fresh!
All diced and sliced up and mixed together. Then the dressing, also super simple, season rice vinegar, sugar, and salt.
In the meantime, I roasted some chickpeas to top the salad with. But instead of using curry, I used ground ginger, turmeric, cumin, and cayenne. SO delicious. I’m totally making these again just to snack on.
Once the chickpeas were done, I topped the salad with them, and I was ready to head to the party! Unfortunately, the chickpeas didn’t stay nice and crispy, but that was ok, it was still delicious, but in order to get the nice crisp crunch, it would have needed to be eaten right after they came out of the oven.
And what do you eat at a Vegan, gluten free, nut free shower? Veggie pad thai, thai cucumber salad, spring rolls, and (not shown) mango avocado salad!
And cupcakes. And ohmygod these were soooo good. I brought one home to Dan and even he said it didn’t taste vegan or gluten free!
How adorable are these favors, too?!
Thai Cucumber Salad from Oh She Glows
Yield: about 3 portions (I doubled it)
- 1/2 cup seasoned rice vinegar
- 1.5-2 tablespoons natural cane sugar, to taste
- 1/2 teaspoon fine grain sea salt
- 2 medium field cucumbers
- 1 red pepper, diced
- 1 cup diced red onion
- 1/4 cup roughly chopped cilantro
- Roasted spiced chickpeas
Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.