Save A vibrant, playful snack bowl designed to deliver a symphony of crunchy textures and eye-catching colors—perfect for satisfying snack cravings and sensory delight.
I love making these crunch bowls for gatherings because everyone enjoys customizing their own: watching all the colors and hearing the crispy bites is so much fun.
Ingredients
- Red cabbage: 1 cup, finely shredded
- Rainbow carrots: 1 cup, julienned
- Cucumber: 1 cup, diced
- Edamame: 1/2 cup, shelled and steamed
- Roasted chickpeas: 1/2 cup (store-bought or homemade)
- Crispy rice puffs or gluten-free cornflakes: 1/2 cup
- Pumpkin seeds: 1/4 cup, toasted
- Radishes: 1/4 cup, sliced
- Fresh cilantro or parsley: 2 tbsp, chopped
- Black sesame seeds: 2 tbsp
- Sea salt: to taste
- Optional sriracha mayo or yogurt dip: 1/4 cup (on the side)
Instructions
- Prep vegetables:
- Shred the cabbage, julienne the carrots, dice the cucumber, and steam the edamame if necessary.
- Assemble base:
- Divide cabbage, carrots, cucumber, and edamame evenly among 4 bowls, making colorful layers.
- Add crunchy toppings:
- Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, pumpkin seeds, and sliced radishes.
- Garnish:
- Sprinkle cilantro or parsley, black sesame seeds, and a touch of sea salt over each bowl.
- Serve:
- Enjoy immediately with spicy mayo or yogurt dip on the side, if you like.
Save These snack bowls are always a hit after school: everyone picks their favorite combos and listens to the delightful crunches as they eat together.
Required Tools
Have a sharp knife, cutting board, and 4 small serving bowls ready for quick assembly.
Allergen Information
This snack contains soy (edamame, possibly mayo) and sesame (seeds). Rice puffs or cornflakes may contain gluten, and egg is possible if using traditional mayo. Check ingredient labels for cross-contamination.
Nutritional Information
Each serving bowl contains about 180 calories, 6 g total fat, 25 g carbohydrates, and 7 g protein.
Save Serve these snack bowls fresh for the best crunch—they're quick to make, and every spoonful is a sensory treat.
Recipe FAQs
- → Can I prepare these snack bowls ahead of time?
Yes, prep the vegetables in advance and store them separately. Assemble bowls just before serving for peak crunchiness.
- → What alternatives work if I don’t have edamame?
Try substituting edamame with green peas, diced avocado, or blanched broccoli for a similar texture and color profile.
- → How can I make the bowls gluten-free?
Ensure all toppings, especially rice puffs or cornflakes, are certified gluten-free, and double-check dips for any gluten ingredients.
- → Is there a vegan option for the dip?
Swap sriracha mayo or yogurt dip for vegan mayo, hummus, or a spicy tahini sauce to keep the snack vegan-friendly.
- → What protein add-ins work well?
Boost protein with grilled tofu for vegetarians, or shredded rotisserie chicken for a non-vegetarian twist. Both complement the flavors and textures.