# Components:
→ 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, on the side (optional)
# Directions:
01 - Shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the edamame if necessary.
02 - Distribute the prepared vegetables evenly between four small serving bowls, arranging in colorful layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle fresh cilantro or parsley and black sesame seeds over each bowl, then finish with sea salt to taste.
05 - Serve immediately, accompanied by spicy sriracha mayo or yogurt dip if desired.
