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Tastefully Balanced

Bangkok Street Quinoa Salad

Crunchy vegetables and a peanut-forward Thai dressing bring street-food energy to the cold bar.
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Crisp vegetables and roasted peanuts deliver freshness, texture, and crunch in this Bangkok Street Quinoa Salad, layered over Sandridge’s fully cooked Tri-Colored Quinoa. Shredded carrot, red cabbage, sliced scallion, and fresh cilantro come together with a bold Thai dressing for a dish that eats like a street cart favorite. It’s a globally inspired, high-margin menu item that travels well for catering, holds its texture through service, and taps directly into the demand for bold Southeast Asian flavor.

Ingredients
  • 5 lb. Sandridge Fully Cooked Tri-Color Quinoa Blend #172826
  • 1 lb. Red bell pepper, julienned
  • 1 lb. Cucumber, diced
  • 1 lb. Carrots, shredded
  • 1 lb. Red cabbage, shredded
  • 1 lb. Baby kale, shredded
  • 0.5 lb. Scallions, sliced
  • 0.25 lb. Cilantro, chopped
  • 0.75 lb. Peanuts, chopped
  • 2 cups Thai-style dressing (peanut-lime or sweet chili)

Prep & Assembly:

  1. Heat Sandridge Tri-Colored Quinoa per package directions; drain and cool to 40°F or below.
  2. In a mixing tub, combine chilled quinoa with bell pepper, cucumber, carrot, cabbage, and scallions.
  3. Pour Thai-style dressing over the mixture and toss thoroughly to coat all ingredients.
  4. Fold in chopped cilantro and half the peanuts, reserving the remainder for garnish.
  5. Top each portion with reserved chopped peanuts just before service for added crunch.
  6. Hold and serve at 40°F or below; use within your standard operator shelf-life window.

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