ASMR Crunch Snack Bowls (Printer View)
Layered bowls bursting with crunchy textures, colorful veggies, and bold flavors for ultimate snacking enjoyment.
# 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 and served on the side
# Method:
01 - Finely shred the red cabbage, julienne the carrots, dice the cucumber, and steam the edamame if not already cooked.
02 - Distribute the shredded cabbage, carrots, diced cucumber, and steamed edamame equally among four serving bowls, layering for visual appeal.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes for contrasting textures.
04 - Sprinkle bowls with chopped cilantro or parsley, black sesame seeds, and season with sea salt as desired.
05 - Serve immediately with spicy sriracha mayo or yogurt dip provided separately as an optional accompaniment.
# Expert Advice:
01 -
- Quick and fun to assemble, with no cooking required
- Customizable for dietary needs and flavor preferences
02 -
- Be sure to check ingredient labels for allergy information, especially if using store-bought toppings or dips
- These bowls are naturally vegetarian and can be made gluten-free by selecting certified gluten-free crunchy toppings
03 -
- Mix and match crunchy toppings for seasonal variety—try wasabi peas or crumbled nori for extra flavor
- For allergy-sensitive eaters, prepare toppings in separate bowls to eliminate cross-contact