# 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, optional, served on the side
# Directions:
01 - Use a sharp knife to finely shred cabbage, julienne carrots, dice cucumber, and steam edamame if not pre-cooked.
02 - Evenly distribute cabbage, carrots, cucumber, and edamame across 4 small serving bowls to form a colorful foundation.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, pumpkin seeds, and sliced radishes to enhance texture.
04 - Sprinkle chopped cilantro or parsley, black sesame seeds, and season lightly with sea salt.
05 - Serve immediately, accompanied by spicy sriracha mayo or yogurt dip on the side if desired.
