ASMR Crunch Snack Bowls (Print)

Colorful snack bowls bursting with crunchy veggies and toppings for crisp texture and savory delight.

# 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 thinly 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 - Finely shred red cabbage, julienne the rainbow carrots, dice cucumber, and steam the edamame as needed.
02 - Divide cabbage, carrots, cucumber, and edamame evenly among 4 serving bowls, layering to highlight color and texture.
03 - Top each bowl with roasted chickpeas, rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle fresh cilantro or parsley, black sesame seeds, and sea salt onto each bowl.
05 - Present bowls immediately, offering spicy sriracha mayo or yogurt dip on the side, if desired.

# Expert Advice:

01 -
  • Packed with crisp, fresh vegetables and crunchy toppings for sensational texture.
  • Quick to assemble and endlessly customizable for any taste or dietary need.
02 -
  • These bowls are naturally vegetarian, and can be made vegan or gluten-free with simple swaps.
  • Edamame and sesame seeds may trigger allergies—always check labels when prepping for guests.
03 -
  • Switch up toppings with wasabi peas, pita chips, or crumbled nori for new flavor twists.
  • Add grilled tofu for extra protein, or use vegan mayo for a plant-based dip option.

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