# Components:
→ Base
01 - 1 cup red cabbage, finely shredded
02 - 1 cup rainbow carrots, julienned
03 - 1 cup cucumber, diced
04 - 1/2 cup shelled edamame, 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 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip, served on the side
# Preparation Steps:
01 - Finely shred the red cabbage, julienne the carrots, dice the cucumber, and steam the shelled edamame if not pre-cooked.
02 - Divide the shredded cabbage, carrots, cucumber, and edamame evenly among four small serving bowls to create vibrant layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes for added crunch.
04 - Sprinkle each bowl with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt.
05 - Serve immediately, offering spicy sriracha mayo or yogurt dip on the side if desired.
