ASMR Crunch Snack Bowls (Print)
Colorful veggie snack bowls with crunchy toppings. Perfect for satisfying cravings and sensory enjoyment.
# Ingredients:
→ 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
# Instructions:
01 - Finely shred the red cabbage, julienne rainbow carrots, dice the cucumber, and steam the edamame if not pre-cooked.
02 - Divide the shredded cabbage, carrots, diced cucumber, and steamed edamame evenly among four small serving bowls, forming distinct layers.
03 - Scatter roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes over each bowl, ensuring even distribution of texture.
04 - Sprinkle each bowl with fresh chopped cilantro or parsley and black sesame seeds. Season with sea salt as desired.
05 - Present the bowls immediately with spicy sriracha mayo or yogurt dip on the side if preferred.
# Pro Tips:
01 -
- Loaded with crunchy, colorful veggies and toppings
- Quick to prepare and bursting with fun textures
02 -
- Always check ingredient labels for allergen cross-contamination, especially with toppings.
- For gluten-free version, confirm rice puffs or cornflakes are certified gluten-free.
03 -
- Customize the crunch with wasabi peas, pita chips, or crumbled nori.
- For vegan bowls, swap in hummus or vegan mayo as dip.