Colorful snack bowls bursting with crunch, fresh veggies, and vibrant toppings for a playful sensory experience.
# Components:
→ Base
01 - 1 cup finely shredded red cabbage
02 - 1 cup julienned rainbow carrots
03 - 1 cup diced cucumber
04 - 1/2 cup shelled and steamed edamame
→ Crunchy Toppings
05 - 1/2 cup roasted chickpeas
06 - 1/2 cup crispy rice puffs or gluten-free cornflakes
07 - 1/4 cup toasted pumpkin seeds
08 - 1/4 cup sliced radishes
→ Garnish & Extras
09 - 2 tablespoons chopped fresh cilantro or parsley
10 - 2 tablespoons black sesame seeds
11 - Sea salt, to taste
12 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip served on the side
# Method:
01 - Shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam edamame if uncooked.
02 - Divide shredded cabbage, carrots, cucumber, and edamame evenly among 4 small serving bowls, layering to enhance visual appeal.
03 - Scatter roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes over each bowl.
04 - Sprinkle chopped fresh cilantro or parsley and black sesame seeds over all bowls, finishing with a pinch of sea salt.
05 - Serve immediately. Present spicy sriracha mayo or yogurt dip on the side if desired.
