Spicy Thai Cabbage and Rice Salad with Sweet Potatoes Recipe

Ingredients

• 3 medium (8 oz. each) sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
• 2 to 3 limes
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons pure maple syrup
• 1 clove garlic, minced
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups hot cooked brown rice
• 2 cups hot cooked wild rice
• 4 cups slivered green cabbage
• 2 cups halved seedless red grapes
• 1 fresh Thai chile, seeded and thinly sliced (see note, recipe intro)
• ⅓ cup chopped fresh cilantro, plus more for garnish
• ¼ cup chopped fresh mint, plus more for garnish
• 2 tablespoons chopped peanuts