# Ingredients:
→ Base
01 - 1 cup red cabbage, finely shredded
02 - 1 cup rainbow carrots, julienned
03 - 1 cup cucumber, diced
04 - 1/2 cup edamame, shelled and steamed
→ 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 fresh cilantro or parsley, chopped
10 - 2 tablespoons black sesame seeds
11 - Sea salt, to taste
12 - 1/4 cup spicy sriracha mayo or yogurt dip, optional, served on the side
# Instructions:
01 - Finely shred the red cabbage, julienne rainbow carrots, dice the cucumber, and steam the edamame if not pre-cooked.
02 - Divide the shredded cabbage, carrots, diced cucumber, and steamed edamame evenly among four small serving bowls, forming distinct layers.
03 - Scatter roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes over each bowl, ensuring even distribution of texture.
04 - Sprinkle each bowl with fresh chopped cilantro or parsley and black sesame seeds. Season with sea salt as desired.
05 - Present the bowls immediately with spicy sriracha mayo or yogurt dip on the side if preferred.
